Stir Fry
1 lb (0.45 kg) Chicken Breast
Salt and Pepper
2 tbsp Olive Oil, divided
2 cups Broccoli Florets
1/2 Yellow Bell Pepper (cut into 1 inch pieces)
1/2 Red Bell Pepper (cut into 1 inch pieces)
1/2 cup Carrots (sliced)
2 tsp Ginger (minced)
2 Garlic Cloves (minced)
Stir Fry Sauce
1 tbsp Corn Starch
2 tbsp Cold Water
1/4 cup Chicken Broth
3 tbsp Soy Sauce
1/4 cup Honey
1 tbsp Toasted Sesame Oil
1/2 tsp Red Pepper Flakes
In a medium size bowl, whisk together corn starch and water.
Add remaining sauce ingredients and whisk to combine. Set aside.
Add 1 tbsp olive oil to a large skillet or wok and heat over medium high heat.
Add chicken and season with salt and pepper.
Cook for 3 to 5 minutes, until cooked through. Remove from skillet.
Reduce heat to medium and add 1 tbsp olive oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender.
Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables. Stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice or chow mein if desired.