Ingredients
Scale
- 3 boneless chicken breasts ((diced into 1 inch pieces) )
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil ((divided) )
- 2 cups broccoli florets ((diced into bite size pieces) )
- 1/2 Yellow Bell Pepper ((cut into 1 inch pieces) )
- 1/2 red bell pepper ((cut into 1 inch pieces) )
- 1/2 cup carrots ((shredded) )
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch, ¼ cup chicken broth, ¼ cup soy sauce, and 2 tablespoons honey. Set the stir fry sauce aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 boneless chicken breasts (diced into 1-inch pieces) and season with ½ teaspoon salt and ½ teaspoon pepper. Sauté the chicken for 35 minutes until browned and cooked through. Remove the chicken from the skillet to a separate plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Add 2 cups broccoli florets (cut into bite-size pieces), ½ yellow bell pepper (cut into 1-inch pieces), ½ red bell pepper (cut into 1-inch pieces), and ½ cup shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still crisp.
- Stir in ½ teaspoon ground ginger and 2 teaspoons minced garlic. Cook for 12 minutes until the garlic is fragrant.
- Add the cooked chicken back to the skillet. Pour the prepared stir fry sauce over the chicken and vegetables and stir to coat evenly. Bring the mixture to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Top with 2 tablespoons sesame seeds and serve as is or over rice. Enjoy.