Sesame Ginger Chicken Stir-Fry

Ingredients

• 1.25 Pound Boneless skinless chicken breasts, thinly sliced - 1 1/4 (lb), thinly sliced
• 4 Cup Broccoli florets - 4 (cups), Florets
• 2 Count Carrots, thinly sliced - 2 (medium), thinly sliced
• 0.25 Cup Low-sodium soy sauce - 1/4 (cup)
• 0.25 Cup Water - 1/4 (cup)
• 1 Tablespoon Honey - 1 (tbsp)
• 1 Tablespoon Cornstarch - 1 (tbsp)
• 1 Tablespoon Fresh ginger, grated - 1 (tbsp), grated
• 2 Count Garlic, minced - 2 (cloves), minced
• 2 Teaspoon Toasted sesame oil - 2 (tsp)
• 1 Tablespoon Vegetable oil - 1 (tbsp)
• 2 Count Green onions, sliced - 2 (count), sliced

Instructions

1. Prep the ingredients

   1. *Prep the ingredients*: thinly slice the chicken, slice the carrots, grate the ginger, mince the garlic, and slice the green onions so everything is *ready before cooking*.

2. Whisk the sauce

   2. In a mixing bowl, whisk together the soy sauce, water, honey, cornstarch, ginger, garlic, and toasted sesame oil until the cornstarch is *fully dissolved* and the sauce looks *smooth*.

3. Cook the chicken

   3. Heat the vegetable oil in a large skillet over medium-high heat until it *shimmers*. Add the chicken in an even layer and cook for *4 to 5 minutes*, turning occasionally, until *lightly browned* and nearly cooked through.

4. Stir-fry the vegetables

   4. Add the broccoli florets and carrots to the skillet. Stir-fry for *3 to 4 minutes* until the vegetables are *crisp-tender* and bright in color.

5. Thicken the sauce

   5. Pour in the sauce and stir constantly for *1 to 2 minutes* until it *thickens and coats* the chicken and vegetables.

6. Garnish and serve

   6. Remove from heat, sprinkle with green onions, and serve while the stir-fry is *hot and glossy*.