Ingredients
1 lb boneless, skinless chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
Directions
In a bowl, toss chicken with 2 tablespoons soy sauce and cornstarch. Let sit for 10 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
Add broccoli, bell pepper, and carrot to the same pan. Stir-fry for 4–5 minutes until vegetables are tender-crisp. Add garlic and ginger, and cook 1 more minute.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil.
Return chicken to the pan. Pour in the sauce and toss to coat everything evenly. Cook for another 2 minutes until heated through.
Serve hot over rice or noodles.
Additional Tips or Variations
Add snap peas, mushrooms, or zucchini for variety
Use shrimp or beef instead of chicken
Spice it up with red pepper flakes or sriracha
Garnish with sesame seeds or green onions for extra flavor and texture
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