Ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium carrot thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce, honey, cornstarch, and water. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and nearly cooked through, about 5 to 7 minutes.
- Turn up the heat to high and add garlic, ginger, broccoli, bell peppers, and carrot to the skillet. Stir-fry for about 3 to 4 minutes until vegetables are just tender.
- Pour the sauce over the chicken and vegetables. Stir well to combine and continue to cook for another 2 to 3 minutes or until the sauce has thickened and the chicken is cooked through.
