Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) cornstarch
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) garlic powder
  • 1 tbsp (15ml) sesame oil
  • 1 cup (100g) broccoli florets
  • 1 cup (100g) sliced bell peppers (any color)
  • 1/2 cup (50g) sliced carrots
  • 1/4 cup (25g) sliced red onion
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) red pepper flakes (optional)
  • 2 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Combine chicken with soy sauce, cornstarch, ginger, and garlic powder. Marinate for at least 5 minutes.
  2. Whisk together soy sauce, honey/maple syrup, rice vinegar, sesame oil, and red pepper flakes (if using).
  3. Heat sesame oil in a wok or large skillet over medium-high heat.
  4. Add chicken to the wok and cook until browned and cooked through (internal temperature 165°F/74°C). Remove chicken from wok and set aside.
  5. Add broccoli, bell peppers, carrots, and red onion to the wok. Stir-fry until crisp-tender (about 5 minutes).
  6. Add minced garlic and grated ginger to the wok and cook for 30 seconds, until fragrant.
  7. Return the cooked chicken to the wok with the vegetables.
  8. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens slightly (about 1-2 minutes).
  9. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles.