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Honey Ginger Stir Fry
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1/2" pieces
- Salt & pepper to taste
- 2 Tbsp olive oil, divided
- 2 cups broccoli florets
- 1 orange or yellow bell pepper, cut into 1" pieces
- 1/2 yellow onion, cut into thin slices
- 1 can baby corn, drained, cut into 1" long pieces
- 1 package shiitake or other mushrooms, de-stemmed and cut into thin slices
- 2 stalks celery, cut into thin slices
- 2 cups chopped bok choy
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 Tbsp corn starch
- 2 Tbsp cold water
- 1/4 cup chicken broth
- 3 Tbsp soy sauce
- 1/4 cup (or less) honey
- 1 Tbsp toasted sesame oil
- 1/2 tsp red pepper flakes
Instructions
- To make sauce, whisk together corn starch and water, then add broth, soy sauce, honey, sesame oil, red pepper flakes. Whisk together and set aside
- Add 1 Tbsp olive oil to a large skillet or wok and heat over medium-high heat. Add chicken and season with salt & pepper. Cook for 3-5 minutes or until cooked through. Remove from skillet and set aside.
- Reduce heat to medium and add remaining Tbsp olive oil.
- Add broccoli, bell pepper, onion & celery to pan, stirring occasionally, just until crisp tender.
- Add bok choy, baby corn, mushrooms and cook, stirring occasionally, until mushrooms are softened and boky choy has wilted.
- Add ginger and garlic and cook for an additional minute.
- Add chicken back to skillet and stir to combine.
- Whisk sauce and pour over chicken & veggies & stir gently to combine. Bring to a boil, stirring occasionally, and let boil 1 minute.
- Serve over rice.
Notes
Can substitute chicken for steak, shrimp, or other proteins & broth.