1-Getting started with this chicken and vegetable stir fry is as easy as gathering your ingredients and following a few straightforward steps. First, prepare the chicken by seasoning 1 pound of boneless, skinless cubes with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 3 to 5 minutes until it’s done, then set it aside.

2-Next, in the same skillet, add the remaining tablespoon of olive oil and cook the vegetables 2 cups of broccoli florets, 1/2 yellow bell pepper and 1/2 red bell pepper cut into pieces, and 1/2 cup of sliced baby carrots until they’re tender-crisp. Add 2 teaspoons of minced ginger and 2 minced garlic cloves, cooking for another minute to release their aroma. Now, return the chicken to the skillet, pour in the sauce you made by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and mixing it with 1/4 cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes.

3-Stir everything together, bring it to a boil while stirring, and let it simmer for 1 minute until the sauce thickens. Serve this dish with rice or chow mein for a complete meal that’s ready in no time. To enhance it, try tips like using chicken thighs for extra juiciness or doubling the sauce for more flavor whisk it thoroughly to get that perfect thickness.

4-This method can be adapted for vegan diets by swapping chicken for tofu or making it gluten-free with alternative sauces. For even cooking, cut all ingredients into similar sizes, and remember to cook over high heat to keep things crisp. It’s a fun recipe that even newlyweds or seniors can master with ease.