Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 cups (300g) broccoli florets
  • 1 cup (150g) sliced carrots
  • 1 red bell pepper (150g), thinly sliced
  • 2 tbsp (30ml) vegetable oil
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) fresh ginger, grated
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) cornstarch

Instructions:

  1. Whisk together the soy sauce, honey, sesame oil, ginger, garlic, and cornstarch in a small bowl and set aside. Chop the chicken and vegetables into uniform sizes.
  2. Heat 1 tbsp (15ml) of vegetable oil over medium-high heat until shimmering. Add chicken in a single layer; let it sit undisturbed for 2-3 minutes until a golden-brown crust forms, then toss and cook for another 2 minutes. Remove chicken from the pan and set aside on a plate.
  3. Add the remaining 1 tbsp (15ml) of oil to the same pan. Toss in the carrots and broccoli, stir-frying for 3-4 minutes.
  4. Add the bell peppers and cook for another 2 minutes until the vegetables are bright and crisp-tender.
  5. Return the chicken to the pan, pour the sauce over everything, and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.