Stir Fry Chicken & Broccoli

Ainesosat

• 1 tbsp cornstarch
• 2 tbsps unsweetened rice vinegar
• 3 tbsps less sodium soy sauce
• 16 oz boneless, skinless chicken breasts, cut into 1" pieces
• 1/2 tsp ground ginger
• 1 rkl olive oil
• 1 tl sesame oil
• 5 cups broccoli, chopped
• 2 cups carrot strips
• 1 kynsi garlic, minced
• 2 rkl honey

Ohjeet

1. Heat olive oil in a wok over medium-high heat. Add chicken breast, and if desired, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
2. While chicken is cooking, in a small bowl whisk together soy sauce, rice wine vinegar, honey, cornstarch, garlic, ginger, and sesame oil until combined. Set aside.
3. Once chicken is browned, add the broccoli and carrots and stir to combine. Continue cooking for an additional 3 minutes, until the vegetables are crisp. Stir in the soy sauce mixture, and cook for an additional 1 minute until sauce has thickened.
4. Remove from heat and serve immediately.
5. If desired garnish with thinly sliced green onions and toasted sesame seeds.