30 Minute Chicken Stir Fry

Instructions

1. 01

   In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger paste and crushed red pepper flakes. Set aside. 2/3 cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar , 2 tablespoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons ginger paste, ½ teaspoon crushed red pepper flakes

2. 02

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. 1 ½ pounds boneless skinless chicken breasts, 2 tablespoons vegetable oil

3. 03

   In the same pan, add the remaining 1 tablespoon of oil. Add broccoli, bell peppers, carrot, and snap peas. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, 1 cup snap peas, 2 teaspoons minced garlic

4. 04

   Return the cooked chicken to the pan with the vegetables. Stir the sauce mixture, then pour it over the chicken and veggies. Stir well and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.

5. 05

   Garnish with sliced green onions and cilantro. Serve immediately over steamed rice or noodles. 3 green onions, Fresh cilantro, Rice or rice noodles