Ingredients:

  • 1 lb chicken breast, sliced into thin, bite-sized strips
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, thinly sliced into coins
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk together low-sodium soy sauce, chicken broth, honey, sesame oil, cornstarch, and red pepper flakes in a small bowl until the cornstarch is fully dissolved. Chop all vegetables and slice the chicken into uniform strips.
  2. Season chicken strips with 1/4 tsp salt. Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add chicken in a single layer and sear undisturbed for 2-3 minutes until golden-brown, then toss and cook for another 2 minutes until opaque. Remove chicken to a plate and set aside.
  3. In the same pan, add carrots and broccoli; sauté for 3-4 minutes. Add the red bell pepper and snap peas, cooking for another 2-3 minutes until bright in color. Stir in the minced garlic and grated ginger for the final 30 seconds.
  4. Return the cooked chicken and any juices to the pan. Give the sauce a final whisk and pour it over the mixture. Toss constantly for 1-2 minutes until the sauce thickens into a mahogany-colored glaze. Remove from heat immediately.