1-Getting started with this chicken stir fry is as simple as pulling out your skillet or wok. First, get all your ingredients prepped since this dish cooks quickly in about 20 minutes. You’ll begin by making the savory sauce, which is the heart of this fresh vegetables-packed meal.

2-To prepare the sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water in a bowl, then mix in 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 if you like a little spice. This step ensures the sauce clings beautifully to the chicken and veggies, giving that signature chicken stir fry flavor everyone loves.

3-Now, heat 1 tablespoon olive oil in your skillet over medium-high heat and cook the 1-pound cubed chicken breast in batches until it’s fully done, then set it aside. Lower the heat to medium, add another tablespoon of olive oil, and toss in the 2 cups broccoli florets, half a yellow bell pepper and half a red bell pepper cut into pieces, and half a cup sliced baby carrots. Stir-fry until they’re crisp-tender, about 4-5 minutes, then add 2 teaspoons minced ginger and 2 cloves minced garlic, cooking for another minute to release their aroma.

4-Return the chicken to the skillet, pour in the sauce, and stir gently until everything combines. Bring it to a boil and cook for one more minute to thicken. Serve it up hot with rice or chow mein for a complete meal. For more ideas on pairing, check out our chicken pot pie pasta, which pairs well with stir-fried sides.