1-Getting this chicken stir fry just right: starts with a few simple steps that anyone can follow, even if you’re new to cooking. First, mix up the sauce by whisking one tablespoon corn starch with two tablespoons cold water in a bowl. Then, add quarter cup low sodium chicken broth, three tablespoons low sodium soy sauce, quarter cup honey, one tablespoon toasted sesame oil, and half a teaspoon crushed red pepper flakes if you want a bit of heat; stir it all together and set it aside.

2-Next: season one pound of boneless, skinless chicken breast, cut into one-inch cubes, with salt and pepper to taste. Heat one tablespoon of the two tablespoons olive oil in a large skillet or wok over medium-high heat, and cook the chicken in batches until it’s cooked through, about 3 to 5 minutes; once done, take it out of the skillet. Lower the heat to medium, add the remaining one tablespoon olive oil, then toss in two cups broccoli florets, half a yellow bell pepper cut into one-inch pieces, half a red bell pepper cut into one-inch pieces, and half a cup sliced baby carrots. Stir them occasionally until they’re crisp-tender.

3-After that, add two teaspoons minced ginger and two garlic cloves minced, and cook for one more minute to bring out their aroma. Now, put the chicken back into the skillet and mix it with the veggies. Give your sauce a quick whisk and pour it over everything, stirring gently to coat. Let it come to a boil and boil for one minute while stirring now and then. Serve it up with rice or chow mein if you like, and you’re all set for a delicious meal.