1-Getting started with this chicken stir fry is straightforward, and you’ll be amazed at how quickly it comes together. First, season your 1 lb of boneless, skinless chicken breast cubes with salt and pepper, then cook them in 1 tablespoon of divided olive oil over high heat until they’re golden and just done, which takes about 5 minutes. Set the chicken aside so you can focus on the veggies next.

2-While the chicken rests, heat the remaining tablespoon of olive oil in the same skillet. Add your fresh vegetables 2 cups broccoli florets, 1/2 yellow bell pepper in 1-inch pieces, 1/2 red bell pepper in 1-inch pieces, and 1/2 cup sliced baby carrots and stir-fry them until they’re crisp-tender, about 3-4 minutes. This keeps their bright colors and nutrients intact, making the dish both tasty and healthy. For more flavor, toss in the 2 teaspoons of minced ginger and 2 minced garlic cloves at this point and stir for another 30 seconds until they’re fragrant.

3-Now, bring everything together by adding the cooked chicken back to the skillet. In a separate bowl, whisk together the sauce: start with 1 tablespoon cornstarch mixed into 2 tablespoons cold water, then stir in 1/4 cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and optionally 1/2 teaspoon crushed red pepper flakes for some heat. Pour this mixture over your chicken and veggies, let it boil for one minute until it thickens, and you’re done. Serve it hot with rice or chow mein, and enjoy a meal that takes just 18 minutes from start to finish. If you’re looking for a sweet side, try this apple crisp recipe from our site to balance the savory flavors.