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In a medium bowl, toss the cut chicken pieces with 1 tablespoon of cornstarch until evenly coated. Set aside.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the cornstarch-coated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.

Add the red bell pepper strips and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.

Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.

Remove from heat. Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.


In a medium bowl, toss the cut chicken pieces with 1 tablespoon of cornstarch until evenly coated. Set aside.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the cornstarch-coated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.

Add the red bell pepper strips and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.

Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.

Remove from heat. Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
