Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  
• Salt and pepper, to taste
  
• 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 baby carrots, sliced
  
• 2 tsp minced ginger
  
• 2 garlic cloves, minced

• 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

Instructions

1. In a medium bowl, whisk the corn starch with the cold water until smooth.
2. Add the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk again and set aside.

1. Warm 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken (working in batches if the pan is crowded). Season with salt and pepper. Cook for 3–5 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate.

1. Lower the heat to medium and pour the remaining tablespoon of oil into the skillet.
2. Add the broccoli, bell peppers, and carrots. Cook, stirring now and then, until the vegetables are crisp-tender.
3. Stir in the ginger and garlic and cook for one more minute.

1. Return the cooked chicken to the pan and mix it in with the vegetables.
2. Give the sauce a quick whisk, then pour it into the skillet. Stir gently to coat everything.
3. Bring the sauce to a boil and let it bubble for one minute.