About the Recipe
1 lb boneless, skinless chicken breast cut into 1 inch cubes
Salt and pepper to taste
2 T (canola or olive) oil divided
2 cups broccoli florets
1 cup yellow bell pepper cut into 1 inch pieces
1 cup red bell pepper cut into 1 inch pieces
1/2 cup carrots sliced or julienned
2 tsp minced ginger
2 garlic cloves minced
1 T corn starch
2 T cold water
1/4 cup chicken broth (I use chicken base)
3 T soy sauce
1/4 cup honey
1 T toasted sesame oil
1/2 tsp crushed red pepper flakes (optional)
In a medium size bowl, whisk together corn starch and water. Add remaining sauce ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of oil to a large skillet or wok and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice.