1-Step 1: Mix the sauce first Start by making the sauce so it is ready the moment you need it. In a small bowl, whisk together 1 tablespoon corn starch and 2 tablespoons cold water until smooth. Then add 1/4 cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes. Stir well and set it aside.

2-Step 2: Cook the chicken Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken cubes, then season with salt and pepper to taste. Cook the chicken for 3 to 5 minutes, stirring as needed, until it is cooked through and lightly browned on the outside. Remove the chicken from the skillet and set it aside on a plate.

3-Step 3: Stir fry the vegetables Turn the heat down to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the broccoli florets, yellow bell pepper, red bell pepper, and sliced baby carrots. Stir occasionally while cooking until the vegetables are crisp tender.

4-Step 4: Add the ginger and garlic Once the vegetables are nearly done, add the minced ginger and minced garlic. Cook for 1 additional minute, stirring often so the garlic does not burn. This short step wakes up the whole skillet with a warm, fragrant smell that makes the dish taste like a real restaurant-style stir fry.

5-Step 5: Bring everything together Return the chicken to the skillet and stir to combine it with the vegetables. Pour the sauce over the chicken and vegetables, then stir gently so everything gets coated. Bring the mixture to a boil while stirring occasionally, and let it boil for 1 minute so the sauce thickens and glazes the ingredients.

6-Step 6: Serve and enjoy Serve your chicken stir fry with vegetables over rice or chow mein if desired. It also tastes great with cauliflower rice if you want a lighter meal. This is the kind of stir fry recipe that works just as well for a family dinner as it does for meal prep lunches.