Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (or canola oil)
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon vegetable oil (or canola oil)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 2 green onions, thinly sliced (for garnish)
  • 2 tablespoons sesame seeds (for garnish)

Instructions:

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
  2. Make the Sauce: In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes (if using).
  3. Cook the Chicken: Heat 2 tablespoons of oil in the wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the wok and set aside.
  4. Stir-Fry the Vegetables: Add 1 tablespoon of oil to the wok. Add the bell peppers, broccoli, and carrots and stir-fry for 3-5 minutes, or until tender-crisp.
  5. Combine and Simmer: Return the cooked chicken to the wok. Pour the sesame sauce over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
  6. Garnish and Serve: Garnish with green onions and sesame seeds. Serve immediately.