Ingredients
Method
Prepare the chicken
- In a medium bowl, combine chicken pieces with soy sauce, honey, grated ginger, minced garlic, and cornstarch. Mix well and let marinate for 10 minutes while you prep the vegetables.
Stir fry the dish
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the marinated chicken and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and lightly golden. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the same pan. Add carrots first and stir fry for 1 minute.
- Add bell peppers and broccoli florets. Stir fry for 2-3 minutes until vegetables are crisp-tender.
- Add white parts of green onions and cook for 30 seconds until fragrant.
- Return chicken to the pan along with soy sauce, rice vinegar, and sesame oil. Toss everything together for 1 minute until heated through.
- Remove from heat and garnish with green parts of scallions and sesame seeds. Serve immediately over rice or noodles.
Notes
For extra flavor, add a pinch of red pepper flakes with the garlic. You can substitute chicken thighs with chicken breast, but thighs stay more tender. Store leftovers in the refrigerator for up to 3 days. This reheats well in the microwave or can be eaten cold.