Prep time: 8 minutes, cook time: 10 minutes, total time: 18 minutes. Servings: 4

Ingredients:

• Boneless, Skinless Chicken Breast: 1 lb; cut into 1-inch cubes
• Olive Oil: 2 tbsp, divided into 2
• Broccoli: 2 cups
• Red Bell Pepper: 1/2 pepper, cut into 1-inch pieces
• Baby Carrots: 1/2 cup, sliced
• Ginger: 2 tsp, minced
• Garlic: 2 cloves, minced
• Stir Fry sauce
• Corn Starch: 1tbsp
• Cold Water: 2 tbsp
• Chicken Broth: ¼ cup
• Soy Sauce: 3 tbsp
• Honey: ¼ cup
• Sesame Oil: 1 tbsp
• Chili Flakes: ½ tbsp
• Salt And Pepper: To taste

Steps:

1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
3. 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.
4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
6. Add chicken back into the skillet and stir to combine.
7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
8. Bring to a boil, stirring occasionally, and let boil for one minute.
9. Serve with rice and/or chow mien if desired.