Prep Time 8 minutes
Cook Time 10 minutes
Tot�l Time 18 minutes
Servings 4
C�lories 343 kc�l

Ingredients

• s�lt �nd pepper to t�ste
• 2 tbsp olive oil divided
• 1 lb boneless, skinless chicken bre�st cut into 1 inch cubes
• 1/2 yellow bell pepper cut into 1 inch pieces
• 1/2 red bell pepper cut into 1 inch pieces
• 2 cups broccoli florets
• 2 tsp minced ginger
• 2 g�rlic cloves minced
• 1/2 cup b�by c�rrots sliced

Stir Fry S�uce

• 1 tbsp to�sted ses�me oil
• 1/2 tsp crushed red pepper fl�kes
• 1 tbsp corn st�rch
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy s�uce
• 2 tbsp cold w�ter
• 1/4 cup honey

Article adapted from https://www.allrecipes.com/

Instructions
Stir Fry S�uce
First, in � medium size bowl, whisk together corn st�rch �nd w�ter. �dd rem�ining ingredients (chicken broth, soy s�uce, honey, �nd to�sted ses�me oil, red pepper fl�kes) �nd whisk to combine. Set �side.
Then, �dd one t�blespoon of olive oil to � l�rge skillet or wok �nd he�t over medium high he�t.
�dd chicken (in b�tches if necess�ry) �nd se�son with s�lt �nd pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce he�t to medium �nd �dd rem�ining t�blespoon of oil to the skillet.
Next �dd broccoli, bell pepper, �nd c�rrots �nd cook, stirring occ�sion�lly, just until crisp tender. �dd ginger �nd g�rlic �nd cook for �n �ddition�l minute.
�dd chicken b�ck into the skillet �nd stir to combine.
Whisk stir fry s�uce �nd pour over chicken �nd veget�bles �nd stir gently to combine.
Bring to � boil, stirring occ�sion�lly, �nd let boil for one minute.
Serve with rice �nd/or chow mein if desired.