Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into ½-inch bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 tbsp vegetable oil
  • ¼ cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch

Instructions:

  1. In a bowl, whisk together the chicken pieces, 1 tbsp soy sauce, and 1 tbsp cornstarch.
  2. In a separate jar or bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and 1 tsp cornstarch; whisk until the cornstarch is fully dissolved.
  3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden-brown, then toss and cook for another 2 minutes until opaque. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp of vegetable oil to the same pan. Add carrots and broccoli, cooking for 3 minutes.
  5. Add sliced red bell pepper and snap peas, stirring constantly for 2-3 minutes until vegetables are bright but still crisp.
  6. Return the cooked chicken to the pan. Give the sauce a final whisk and pour it over the mixture. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.