Honey Garlic Chicken Stir-Fry with Vibrant Vegetables

1In a small bowl, whisk together honey (2 tablespoons), soy sauce (3 tablespoons), rice vinegar (2 tablespoons), minced garlic, minced (3 cloves) ginger, cornstarch (1 tablespoon), and chicken broth (¼ cup) until smooth. Set aside.

2Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large skillet or wok over medium-high heat.

3Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

4In the same skillet, add the remaining tablespoon of vegetable oil (2 tablespoons). Add the sliced bell peppers, broccoli florets (1 cup), snap peas (1 cup), and julienned carrot (1). Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

5Return the cooked chicken to the skillet with the vegetables. Pour the honey (2 tablespoons) garlic (3 cloves) sauce over the chicken and vegetables, stirring to coat everything evenly.

6Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

7Remove from heat and garnish with chopped green onions (2) and sesame seeds before serving.