Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Vegetable Oil (Divided)
  • 1 1/2 Pounds Chicken Breasts
  • Salt & Pepper (To Taste)
  • 1 Red Onion (Sliced)
  • 2 Large Bell Peppers (Sliced)
  • 2 Cups Broccoli Florets
  • 8 Ounces Sliced Mushrooms
  • 1/4 Cup Low Sodium Soy Sauce
  • 1 Tablespoon Cold Water.
  • 1 Tablespoon Cornstarch
  • 1/2 Cup Chicken Broth
  • 1/4 Cup Honey
  • 2 Cloves Garlic (Minced)
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Sriracha (Optional)

Instruction

  • Heat ONE TABLESPOON of the oil in a large skillet over medium-high heat.
  • Place the chicken breasts on a cutting board, cut into bite sized cubes (about 1 inch pieces), and season with salt and pepper to taste.
  • Place the chicken in the hot skillet and cook, stirring occasionally, until chicken is golden on all sides about 4-6 minutes. Pour the chicken onto a plate and set aside.
  • Add the remaining oil to the pan along with the onions, peppers, broccoli, and mushrooms. Cook, stirring occasionally for about 5 minutes until the vegetables are crisp tender.
  • Meanwhile, in a medium bowl whisk together the soy sauce, cold water, and cornstarch until smooth. Whisk in the broth, honey, garlic, sesame oil, and sriracha.
  • Reduce the heat to medium and return the chicken to the pan.
  • Pour the sauce over the chicken mixture and stir to coat.
  • Reduce the heat to low and simmer for 2-3 minutes until thickened.
  • Serve immediately with your favorite rice or noodles.
  • Leftovers can be stored in the refrigerator for up to 4 days.