Ingredients:

  • 1½ lb boneless skinless chicken breast, thinly sliced
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil, divided
  • 1/3 cup reduced-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 20 oz frozen stir-fry vegetable mix
  • 1 tsp toasted sesame seeds
  • 2 stalks green onion, sliced

Instructions:

  1. In a medium bowl, toss the sliced chicken with 2 tbsp cornstarch, salt, and pepper until every piece is evenly coated.
  2. In a small jar or bowl, whisk together the reduced-sodium soy sauce, honey, apple cider vinegar, minced ginger, minced garlic, and 1 tsp cornstarch; set aside.
  3. Heat 1 tbsp of vegetable oil in a wok or large heavy-bottomed skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes until golden brown, then stir-fry for another 2 minutes until cooked through to an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  5. Wipe the pan if needed and add the remaining 1 tbsp of vegetable oil. Increase heat to high.
  6. Add the frozen stir-fry vegetable mix straight from the freezer. Stir-fry for 4-6 minutes until the vegetables stop releasing steam and begin to develop slightly browned edges.
  7. Return the cooked chicken to the pan with the vegetables.
  8. Whisk the sauce again to incorporate settled cornstarch and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy, glossy amber glaze that coats all ingredients.
  9. Remove from heat and garnish with toasted sesame seeds and sliced green onion.