Carrot and Chicken Stir-Fry

Marinate the Chicken In a bowl, combine the sliced chicken, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and cornstarch. Mix well and let marinate for at least 15 minutes.

Cook the Chicken Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.

Stir-Fry the Vegetables In the same skillet, add the julienned carrots, sliced bell peppers, onion, broccoli florets, and snap peas. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

Combine Chicken and Vegetables Return the cooked chicken to the skillet with the vegetables. Add the chicken broth, soy sauce, sesame oil, salt, and pepper. Stir-fry for an additional 2-3 minutes, or until the sauce has thickened slightly.

Garnish and Serve Garnish the stir-fry with sesame seeds and chopped fresh cilantro. Serve hot with rice or noodles.