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In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, sesame oil, and red pepper flakes. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, carrots, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Add the sliced onion, minced garlic, and grated ginger to the skillet. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 1-2 minutes.

Serve the stir-fry immediately over cooked rice, garnished with sesame seeds if desired.


In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, sesame oil, and red pepper flakes. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, carrots, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Add the sliced onion, minced garlic, and grated ginger to the skillet. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 1-2 minutes.

Serve the stir-fry immediately over cooked rice, garnished with sesame seeds if desired.
