450g boneless, skinless chicken breast, cut into 1 inch cubes
salt and pepper, to taste
2 tbsp olive oil, divided
2 cups broccoli florets
½ yellow pepper, cut into 1 inch pieces
½ red pepper, cut into 1 inch pieces
½ cup baby carrots, sliced
2 tsp minced ginger
2 garlic cloves, minced
1 tbsp corn starch
2 tbsp cold water
¼ cup low sodium chicken stock
3 tbsp low sodium soy sauce
¼ cup honey
1 tbsp toasted sesame oil
½ tsp crushed red pepper flakes
Method
In a medium size bowl, whisk together the corn starch and water. Add the remaining sauce ingredients (chicken stock, soy sauce, honey, and toasted sesame oil, red pepper flakes), whisk to combine and set aside.
Add one tablespoon of olive oil to a large frying pan or wok and heat over medium high heat.
Add the chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from frying pan.
Reduce heat to medium and add remaining tablespoon of oil to the frying pan.
Add broccoli, pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the frying pan and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.