Ingredients
- Soy sauce
- Chicken broth
- Honey
- Sesame oil
- Apple cider vinegar
- Arrowroot powder
- Chicken breast
- Canola oil
- Salt and pepper
- Red bell pepper
- Carrot
- Broccoli
- Garlic and ginger
Method
- In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- In a large wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken.
- Add 1 tablespoon of oil along with the red bell pepper, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
- Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
