- 2 tbsp. cooking oil
- 2 medium-large boneless, skinless chicken breast, cut into strips
- 1 large red bell pepper, cut into strips
- 1/2 large yellow bell pepper, cut into strips
- 1/2 cup Shoestring carrots
- 1 heaping cup broccoli florets (can use fresh or frozen – allowed to thaw)
- 1/2 can baby corn
- 4 tbls. honey
- 1/4 tsp. garlic powder (or 2 cloves, grated)
- 2 tsp ginger powder
- 4 tbsp. soy sauce
- 2/3 cup chicken broth
- 3 tsp. sriracha
- 2 average sized lemons, juiced
- 1/2 cup water
- 2tbsp. cornstarch
- Salt and pepper, to taste
- Cut the bell peppers into strips and place with the broccoli, carrots, and baby corn. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper.
- Add the chicken to the skillet or wok and stir fry until cooked through – approximately 5 minutes.
- In a small bowl mix honey, garlic powder, ginger powder, soy sauce, chicken broth, sriracha, and lemon juice.
- In a separate small bowl, or measuring cup, mix water and corn starch. Once thoroughly mixed, pour the water and cornstarch mixture into the honey mixture. Stir well until combined. Set aside.
- Add the vegetables: red and yellow bell peppers, carrots, broccoli florets, and baby corn to the skillet with the chicken. Stir fry for approximately 5 minutes or until the peppers are tender.
- Stir the sauce and add to the skillet, making sure to coat the chicken and vegetables. Cook on high heat and allow the sauce to come to a bubbling boil. The sauce will quickly begin to thicken. Turn down to medium heat and cook for 1-2 minutes, stirring continuously to coat the chicken and vegetables.
- Serve as is, over/with rice, or quinoa. For this recipe we served it with long-grain wild rice.
Vegetables can be substituted with your favorites such as asparagus, zucchini, mushrooms, etc.
Recipe is easy to cut in half or multiply
If you’re lucky enough for leftovers, warm and serve in a warmed pita pocket, or tortilla, for a tasty lunch!