Ingredients:

  • 1 tablespoon vegetable oil (15 mL)
  • 1 pound ground chicken (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 10g)
  • 1 inch ginger, grated (approx. 1 tablespoon, 15g)
  • 1 red bell pepper, thinly sliced (approx. 1 cup, 150g)
  • 1 cup broccoli florets (approx. 85g)
  • 1/2 cup shredded carrots (approx. 50g)
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish) (15 mL)
  • 1/4 cup low-sodium soy sauce (60 mL)
  • 2 tablespoons honey (30 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 tablespoon rice vinegar (15 mL)
  • 1 teaspoon cornstarch (5 mL)
  • 1/4 teaspoon red pepper flakes (optional) (1g)

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, cornstarch, and red pepper flakes (if using). Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through (internal temp of 165°F/74°C). Drain any excess fat.
  3. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, or until fragrant.
  4. Add the sliced bell pepper, broccoli florets, and shredded carrots to the skillet. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
  5. Pour the sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 1-2 minutes).
  6. Garnish with sliced green onions and sesame seeds. Serve immediately.