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Instructions
1. Heat oil in large skillet or wok over medium-high heat
2. Add chicken pieces and cook for 3-5 minutes until cooked through, then remove from skillet
3. Add more oil and cook vegetables (broccoli, bell peppers, carrots) until crisp-tender, about 4-5 minutes
4. Add minced ginger and garlic, cook for 1 minute
5. Return chicken to skillet
6. In small bowl, whisk together soy sauce, chicken broth, honey, sesame oil, and cornstarch
7. Pour sauce over chicken and vegetables, bring to simmer
8. Cook until sauce thickens, about 2-3 minutes
9. Serve immediately over rice
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Chef's Notes
Perfect for busy weeknights. Feel free to substitute vegetables based on what you have available.