Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chicken stock
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp dark sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp vegetable or canola oil
  • 1 lbs chicken breast, cubed into 1 inch pieces
  • 1 cup sweet onion, thinly sliced (1/2 onion)
  • 1 cup broccoli florets
  • 1 cup carrots, sliced diagonally
  • 1 cup sugar snap peas
  • 1 red bell pepper, cut into thin strips
  • 4 garlic cloves, minced
  • 1 inch piece peeled fresh ginger, minced
  • 1 tsp red pepper chili flakes
  • 2 tbsp toasted sesame seeds
  • 2 scallions, whites only, thinly sliced
  • 1 cup Jasmine rice (cooked according to package)

Instruction

  • In a medium bowl, whisk together the chicken stock, water, soy sauce, honey, sesame oil and cornstarch and set aside.
  • Heat 1 tbsp oil in large wok or skillet over high heat. Season chicken with salt and pepper. Add the chicken and cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Once cooked, remove chicken from skillet and set aside.
  • Return skillet to high heat and add 1 tbsp oil. Add the onion, broccoli, carrots, sugar snap peas and pepper and cook for 2 minutes. Add the chicken back to the skillet as well as the garlic, ginger and red pepper chili flakes, cooking for 1 minute.
  • Pour the sauce into the skillet and bring to a boil. Turn down the heat to a simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.