Ingredients

The following ingredients have 3 Servings
  • 1 1/2 tablespoon cornstarch
  • 1/2 cup chicken broth, low-sodium
  • 1/3 cup soy sauce, low sodium
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons honey
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated or paste)
  • 2 tbsp oil
  • 1 pound boneless, skinless, chicken thighs (cut into bite size pieces)
  • 1 bunch broccoli (about 2 cups florets)
  • 1 medium bell pepper, red
  • 8 ounces sliced water chestnuts
  • 1 cup matchstick carrots (or julienne cut)
  • 1 cup snow peas
  • 2 cloves garlic
  • salt and pepper

Instruction

  • The best way to make stir fry is to prep all of your ingredients before you start cooking. That way nothing gets overcooked and it goes really fast!
  • In a medium bowl, whisk together the sauce ingredients and set aside.
  • Cut chicken into bite size pieces, about 1" cubes. Season with salt and pepper.
  • Chop broccoli and red bell pepper into even size pieces. If you didn't buy matchstick carrots, chop carrots into small even sticks.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add cubed chicken and cook for 4-5 minutes. The chicken should be cooked through and beginning to brown. Remove cooked chicken and set aside.
  • In the same skillet, add another tablespoon of oil. Add in the broccoli, peppers, water chestnuts, carrots, snow peas and garlic. Cook on medium-high heat for 5 minutes, stirring often. Veggies will be tender-crisp at this point - you can cook for a few more minutes if you like them softer.
  • Add the chicken back to the skillet with the veggies. Give them a stir and then pour the sauce over everything. Let it cook for a minute until it starts to bubble and thicken. Stir a couple of times so that everything is coated with sauce. Remove from heat.
  • Garnish with sesame seeds and serve over rice or noodles. Enjoy!