1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 tablespoon cornstarch 4 cups broccoli florets 4 cups sliced red bell pepper 2 cups sliced carrots 1/2 cup chopped onion 3 cloves garlic, minced 1/4 cup vegetable broth Salt and pepper to tasteInstructions:
1.
In a medium bowl, combine the chicken, soy sauce, honey, rice vinegar, sesame oil, and cornstarch.
Toss to coat.
2.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned on all sides, about 5 minutes.
Remove from the skillet and set aside.
3.
Add the broccoli, red bell pepper, carrots, and onion to the skillet.
Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
4.
Add the garlic and cook for 1 minute more, or until fragrant.
5.
Stir in the vegetable broth, reserved chicken, and salt and pepper to taste.
Bring to a simmer and cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.
6.
Serve over rice or noodles, if desired.
Tips:
For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
To make the stir-fry ahead of time, cook all the ingredients according to the instructions.
Store the stir-fry in an airtight container in the refrigerator for up to 3 days.
When ready to serve, warm over medium heat until heated through.
Serve the stir-fry with your favorite sides, such as rice, noodles, or steamed vegetables.