Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- Salt and pepper to taste
- 1/2 medium onion sliced
- 2 cups broccoli florets
- 1 red bell pepper julienned
- 1/2 cup carrots julienned
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
Instructions
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken seasoned with salt and pepper. Sauté until browned and cooked through, about 5 to 7 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the onion, broccoli, bell pepper, and carrots until tender, about 5 minutes.
- Whisk together soy sauce, chicken broth, honey, vinegar, sesame oil, ginger, and cornstarch. Pour over the vegetables in the skillet, and add the cooked chicken back in. Stir until the sauce thickens, about 3 to 5 minutes.
