| Prep Time | 10 minutes |
| Servings | serves |
Ingredients
- 1 ½ tablespoons Oil (peanut, grape seed, canola, or extra-light olive oil are best for stir-fries)
- 1 pound Chicken Breast Fillet or thighs cut into 1-inch pieces
- Kosher Salt to taste
- Black Pepper to taste
- 2 cups Broccoli
- 1 cup Carrots thinly sliced
- 2 – 3 cloves Garlic Cloves minced
- 3 tablespoons Honey
- ¼ cup Soy Sauce low sodium is OK
- ¼ cup Chicken Broth or water, low sodium is ok
- 1 teaspoon Sesame Oil
- 2 teaspoons Cornstarch mixed with 2 teaspoons of water
Ingredients
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Instructions
- Heat the oil in a large pan over medium heat.
- Season the chicken pieces with salt and pepper, and add them to the pan in a single layer (you may need to cook the chicken in batches if your pan is smaller). Cook the chicken for 3 to 4 minutes per side, or until it’s golden brown and mostly cooked through.
- Add the broccoli and carrots and cook until they’re tender, about 3 to 5 minutes. Add the minced garlic and cook until it’s fragrant, about 30 seconds.
- Add the honey, soy sauce, chicken broth, and sesame oil to the pan. Add the cornstarch and water mixture, bring the sauce to a simmer, and cook, stirring often, until it’s just thickened, about 2 to 3 minutes. Taste the sauce and adjust the seasoning if needed.
- Serve warm with white or brown rice.
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