Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) vegetable oil (or canola oil)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1 cup (100g) snow peas
  • 1/2 cup (50g) sliced mushrooms
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1/4 cup (30g) chopped green onions, for garnish
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) honey (or maple syrup for a vegan option)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon cornstarch
  • 1/4 cup (60ml) water

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Set aside.
  2. Using your door-mount cutting board, slice the chicken, bell peppers, broccoli, mushrooms, garlic, and ginger. Having everything prepped and ready to go is key to a quick stir-fry.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
  4. Add bell peppers, broccoli, snow peas, and mushrooms to the wok. Sauté until crisp-tender, about 3-4 minutes. Add garlic and ginger and cook for another minute until fragrant.
  5. Return the cooked chicken to the wok with the vegetables. Pour the sauce over the mixture. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  6. Garnish with chopped green onions and serve immediately over rice or noodles.