Ingredients
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1 lb Chicken breastsboneless, skinless
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2 tablespoons Olive Oil
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4 Garlic Clovesminced
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1 cup Carrotsthinly sliced
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2 cups Broccoli Florets
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1 Onionchopped
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1 Red Peppersliced
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1/4 cup Chicken Broth
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1/4 cup Soy Sauce
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3 tablespoons Honey
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2 teaspoons Corn Starch
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to taste Salt
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to taste Pepper
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1 tablespoon Sesame Seeds
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for garnish Green Onions
Directions
Steps
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1
Done
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In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Trim chicken thighs of excess fat and cut into bite-sized pieces. |
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2
Done
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Add 1 tablespoon of oil to a large skillet or wok and heat over medium-high heat. Add the chicken in a flat layer. Add salt and pepper, and sauté for 4-5 minutes, stirring occasionally, until gently browned. Add a plate after removing the chicken. |
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3
Done
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Add the remaining oil and the butter to skillet with the broccoli, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently. |
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4
Done
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Add chicken back to the pan. Add the garlic and stirring frequently. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. |
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5
Done
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Garnish with green onion and sesame seeds before serving. |
