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Ingredients (16)

• 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

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Instructions (10 steps)

1. Stir Fry Sauce
2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
7. Add chicken back into the skillet and stir to combine.
8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
9. Bring to a boil, stirring occasionally, and let boil for one minute.
10. Serve with rice and/or chow mein if desired.

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Ingredients (17)

• 1 lb chicken thighs (*cut into bite-sized pieces)
• 1/2 zucchini (sliced or cubed)
• 2 Tbsp oil (divided)
• 1 Tbsp unsalted butter
• 1 cup broccoli (cut into florets)
• 1 small carrot (julienned or cubed)
• 8 oz mushrooms (sliced)
• 1/2 red pepper (cubed)
• 4 garlic cloves (minced)
• 1 tsp fresh ginger (minced)
• 1/2 onion (cubed)
• ½ cup cashews
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup soy sauce (or gluten-free soy sauce)
• 2 Tbsp honey
• 1 Tbsp corn starch

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Instructions (6 steps)

1. Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
2. Combine all of the ingredients for the sauce in a bowl. Set aside.
3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
4. Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
5. Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
6. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

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Ingredients (15)

• 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

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Instructions (6 steps)

1. In a small bowl, whisk together the cornstarch, chicken broth, soy sauce and honey. Then set aside.
2. Heat 1 tablespoon of the olive oil to a large skillet over medium high heat. Then add the chicken and season it with salt and pepper. Sauté the chicken for 3-5 minutes until browned and cooked through. Then remove from the skillet to a separate plate.
3. Reduce the heat to medium high heat and add the rest of the olive oil to the sauce pan. Then add in the veggies (broccoli, bell peppers and carrots). Cook, stirring occasionally, and cook until tender but still crispy.
4. Then stir in the ginger and garlic and cook for 1-2 minutes until the garlic is aromatic.
5. Then add the chicken back to the skillet. Stir in the stir fry sauce and stir to coat the chicken and vegetables with the sauce. Bring the mixture to a boil, stirring occasionally, and let the mixture boil for 1 minute to thicken the sauce.
6. Top with sesame and serve as is or over rice. Then enjoy!

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