Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5g) grated fresh ginger
  • 1 teaspoon (5g) minced garlic
  • 2 cups (300g) broccoli florets (fresh or frozen)
  • 1 tablespoon (15ml) vegetable oil
  • 1 bell pepper, sliced
  • 2 green onions, sliced
  • 2 tablespoons (30ml) water
  • 1 teaspoon (5g) cornstarch (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, honey, grated ginger, and minced garlic. Add chicken pieces, ensuring they are well-coated. Set aside for at least 10 minutes.
  2. Heat vegetable oil in a wok over medium-high heat. Add marinated chicken and cook until browned, about 5-7 minutes, stirring regularly.
  3. Toss in broccoli florets and bell pepper strips. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
  4. If desired, mix cornstarch with water and add to the pan for a thicker sauce. Cook for an additional minute until everything is well combined and the sauce is glossy.
  5. Remove from heat, sprinkle with sliced green onions, and serve hot.