Prep the Chicken: In a bowl, toss chicken with cornstarch and 1 tablespoon soy sauce.Set aside.
1 pound boneless, skinless chicken breasts, 1 tablespoon cornstarch, 1 tablespoon soy sauce
Whisk the Sauce: In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
Sauté the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
Stir-Fry the Vegetables: Add bell peppers, broccoli, carrots, and onion to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup sliced carrots, 1/2 cup sliced onion
Combine and Simmer: Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the mixture and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
1 pound boneless, skinless chicken breasts, 1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup sliced carrots, 1/2 cup sliced onion, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
Serve: Serve Best Chicken Stir-Fry over rice or noodles. Garnish with sesame seeds and green onions. Enjoy!
Sesame seeds, Chopped green onions
