Ingredients

• 1 lb boneless skinless chicken breast cut into bite-size pieces
• salt and pepper to taste
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut up
• 1/2 red bell pepper cut up
• 1/2 cup baby carrots sliced
• 2 tsp minced ginger
• 2 garlic cloves minced

Stir Fry Sauce

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Stacy’s Suggestions and Preparation

1. For the recipe, click here.
2. To make the stir fry sauce: whisk together in a medium bowl the corn starch and water. Add remaining ingredients and whisk to combine. I only used 1 tbsp of honey instead of 1/4 cup.
3. Add one tbsp of olive oil to a large skillet or wok and heat over medium heat.
4. I used chicken but you could use shrimp, pork, or beef or a combination! Add chicken to the pan. Season with salt and pepper. Cook for 3-5 minutes or until cooked through. Remove from skillet.
5. Reduce heat and add the rest of the oil olive.
6. Add broccoli, peppers, carrots and cook. I used broccoli, peppers, mushrooms, and onions. Stir occasionally.
7. Add ginger and garlic and cook for another minute.
8. Add chicken back to the skillet and stir.
9. Whisk stir fry sauce and pour over the chicken and veggies.
10. Bring to boil for about 1 minute.
11. Serve with rice or chow mein. I used cauliflower rice.