Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp neutral oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced

Instructions:

  1. Whisk together low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved. Set aside.
  2. Heat neutral oil over medium-high heat until shimmering. Season chicken with salt and pepper, then add to the pan in a single layer. Sear undisturbed for 2-3 minutes until a mahogany crust forms, then stir and cook for another 2 minutes until just cooked through. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add broccoli, carrots, and bell peppers. Stir-fry for 3-4 minutes until bright in color and crisp-tender. Stir in the minced garlic and grated ginger during the last 60 seconds of cooking.
  4. Return the cooked chicken to the pan. Give the sauce a final whisk and pour it over the chicken and vegetables. Toss over high heat until the sauce thickens and glazes the ingredients. Garnish with sliced green onions.