Chicken breasts: 500g (about 1.1 lbs), cut into bite-sized pieces
Salt and pepper: To taste, for seasoning the chicken
Cornstarch: 2 tablespoons, for coating the chicken
Vegetable oil: 2 tablespoons, for stir-frying
Broccoli florets: 2 cups, fresh or frozen
Carrot: 1 large, sliced thinly
Bell pepper: 1, sliced into thin strips (any color)
Green onions: 2-3, chopped for garnish
For the Honey Garlic Sauce:
Garlic: 4 cloves, minced
Honey: 1/3 cup
Soy sauce: 1/4 cup, low sodium preferred
Water: 1/4 cup
Sesame oil: 1 teaspoon
Cornstarch: 1 tablespoon, mixed with 2 tablespoons water to make a slurry
Instructions
Prepare the Chicken:
Season the chicken pieces with salt and pepper, then toss them with 2 tablespoons of cornstarch until they are well coated.
Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, making sure not to overcrowd the pan, and stir-fry until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add another tablespoon of oil if needed. Add the broccoli, carrot, and bell pepper. Stir-fry for a few minutes until the vegetables are tender-crisp.
Make the Honey Garlic Sauce:
In a small bowl, whisk together the garlic, honey, soy sauce, water, and sesame oil. Pour this mixture into the skillet with the vegetables. Bring to a simmer.
Thicken the Sauce:
Stir the cornstarch slurry into the skillet. Continue cooking for a few minutes until the sauce has thickened.
Combine Chicken and Vegetables:
Add the cooked chicken back into the skillet. Toss everything together until the chicken and vegetables are well coated with the sauce.
Serve:
Sprinkle chopped green onions over the top for garnish. Serve the honey garlic chicken stir-fry hot over a bed of steamed rice or noodles.
