Ingredients
- 2 Tbsp cornstarch
- 1 3/4 cups low sodium chicken both
- 2 Tbsp low sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp vegetable oil
- 2 chicken breasts, cut into one inch chunks
- 5 cups chopped vegetables (broccoli, bell peppers, zucchini, mushrooms, carrots, celery, onions)
- 1/4 tsp ground ginger
- 1 Tbsp minced garlic
Directions
Whisk the cornstarch, broth, and soy sauce until and the cornstarch is dissolved. Add oil to a skillet and heat over medium-high heat. Add the chicken and stir-fry until browned. Transfer the chicken to a plate. Add the veggies, ginger, and garlic to the skillet. Stir-fry until the vegetables are tender, but crisp. Add sauce. Bring it to a boil and let thicken. Add the chicken and cook until the chicken is cooked through. Serve over rice or enjoy on it’s own.