Ingredients:

  • 1 lb (450g) chicken breast, diced into bite-sized pieces
  • 2 tablespoons (30 mL) peanut oil
  • 1 bell pepper, thinly sliced
  • 1 cup (150g) snap peas
  • 1 cup (150g) broccoli florets
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 3 green onions, chopped
  • Salt and pepper to taste
  • ¼ cup (60 mL) soy sauce
  • 2 tablespoons (30 mL) honey or agave syrup
  • 1 tablespoon (15 mL) rice vinegar
  • 1 teaspoon (5 mL) cornstarch, mixed with 2 tablespoons (30 mL) water (optional)

Instructions:

  1. Dice chicken breast, slice bell pepper, mince garlic and ginger, and chop green onions.
  2. In a mixing bowl, combine soy sauce, honey, rice vinegar, and cornstarch mixture; set aside.
  3. In a large skillet or wok, heat peanut oil over medium-high heat until shimmering.
  4. Add diced chicken to the skillet; cook for 5-7 minutes, until golden brown and cooked through.
  5. Stir in minced garlic, ginger, sliced bell pepper, snap peas, and broccoli; sauté for 2-3 minutes until vegetables are tender-crisp.
  6. Pour the prepared sauce over the stir-fry; stir well and cook for another 2 minutes until heated through.
  7. Add chopped green onions, season with salt and pepper to taste; serve hot over rice or noodles.