Ingredients

The following ingredients have 3 Servings
  • ½ cup low-sodium chicken broth
  • ¼ cup water
  • ¼ cup low-sodium soy sauce ((see note))
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs (cut into bite-sized cubes)
  • ½ carrot (sliced)
  • 2 cups broccoli florets
  • 1 red bell pepper (sliced)
  • 8 ounces mushrooms (sliced)
  • ½ onion (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon minced fresh ginger
  • 1 green onion (sliced; optional, for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 3 cups cooked jasmine rice (for serving)

Instruction

  • In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.
  • In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
  • Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.
  • Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.
  • Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.
  • Garnish with green onion and sesame seeds, and serve over cooked rice.