Chicken Stir-Fry

Instructions

1. 1

   In a small bowl whisk together 2 Tbsp soy sauce and 4 tsp cornstarch until smooth. Whisk in 3/4 cup low-sodium chicken broth, 1 Tbsp oyster sauce, 1 tsp toasted sesame oil and 1 Tbsp honey (or brown sugar). Set the sauce aside.

2. 2

   Heat 1 Tbsp vegetable oil in a nonstick 12-inch skillet (or a deep skillet, sauté pan, or wok) over medium-high heat until hot.

3. 3

   Pat the 1 lb. chicken pieces dry with paper towels. Add the chicken to the skillet in a single layer, spacing pieces apart. Cook, turning once, about 6 minutes total, until chicken is cooked through (165°F and no longer pink).

   6 min
4. 4

   Transfer the cooked chicken to a plate and set aside, leaving the oil in the skillet.

5. 5

   Add the remaining 1 Tbsp vegetable oil to the skillet. Add 1 1/2 cups sliced carrots and the sliced small yellow onion. Sauté, stirring occasionally, about 4 minutes until carrots begin to soften and onions are translucent.

6. 6

   Add 2 1/2 cups broccoli florets (with the water that clings to them), 1 medium red bell pepper (sliced into 1 1/2-inch strips), 1 1/2 cups sugar snap peas (halved if large), 1 Tbsp peeled and finely minced fresh ginger, and 3 cloves minced garlic. Sauté, stirring, until the vegetables are nearly tender, about 4 minutes.

7. 7

   Whisk the sauce once more, then pour it into the skillet. Cook, stirring or tossing constantly, until the sauce thickens and the vegetables are tender, about 1–2 minutes.

   2 min
8. 8

   Return the cooked chicken to the skillet and toss to coat in the sauce. Cook 1–2 minutes more until the chicken is heated through.

   2 min
9. 9

   Taste and add more soy sauce if desired. Serve immediately.