1-First step: make the sauce Start by mixing the sauce in a medium bowl. Whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Then add 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. Stir well and set it aside. This sauce is what gives the dish its glossy finish and balanced flavor, so take a moment to mix it properly before you begin cooking.

2-Second step: prep the chicken and vegetables Cut the chicken breast into 1-inch cubes if that has not already been done. Pat the pieces dry with a paper towel, then season them with salt and pepper to taste. Slice the broccoli, peppers, and carrots into bite-sized pieces so they cook evenly. Mince the ginger and garlic. Stir fry cooking moves fast, and having everything ready ahead of time makes the whole process much easier.

3-Third step: cook the chicken Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer. Cook it for 3 to 5 minutes, stirring occasionally, until it is cooked through and lightly browned on the outside. The exact time may vary depending on the size of the cubes, but the chicken should reach 165°F for safety. Once done, remove the chicken from the skillet and set it aside on a plate. Do not crowd the pan if you can help it. A little space helps the chicken sear instead of steam.

4-Fourth step: stir fry the vegetables Add the remaining 1 tablespoon olive oil to the skillet. Next, add the broccoli florets, yellow bell pepper, red bell pepper, and sliced baby carrots. Cook them over medium-high heat until crisp-tender, which usually takes a few minutes. You want the vegetables to stay bright and a little crisp so the dish has great texture. If you prefer softer vegetables, you can cook them a bit longer, but keep an eye on them so they do not lose their color and freshness.

5-Fifth step: add ginger and garlic Once the vegetables are nearly done, add the minced ginger and garlic. Cook for 1 more minute, stirring often so the garlic does not burn. This short cooking step wakes up the flavor and gives the stir fry that warm, savory aroma everyone loves. Ginger adds a little brightness, while garlic rounds out the sauce and helps the whole dish taste more complete.

6-Sixth step: bring everything together Return the cooked chicken to the skillet. Pour in the sauce and stir until every piece of chicken and every vegetable is coated. Bring the mixture to a boil, then boil for 1 minute so the sauce thickens slightly and clings to the ingredients. The cornstarch slurry will help the sauce turn silky and glossy, which is exactly what you want in a good stir fry.

7-Final step: serve while hot Serve the Chicken Stir Fry With Vegetables right away while it is hot and fresh. It tastes great over rice or chow mein if you want something more filling. If you are keeping it lighter, serve it on its own or with cauliflower rice. The dish is best enjoyed right after cooking because the vegetables stay crisp and the sauce stays shiny.