Chicken Stir Fry

I have made several different Chicken Stir Fry recipes in the past but this one takes the cake. So much so that we did not have any leftovers. This easy Chicken Stir Fry recipe comes from HERE originally but I formed it to make my own. The changes I made were as follows - I did not add peppers, I used garlic powder instead of minced garlic and ground ginger instead of minced ginger. If you want to view my two other blog posts on Chicken Stir Fry, you can view them here:

Chicken and Vegetable Stir-Fry 
Chicken Broccoli Stir Fry

I hope you enjoy this recipe below! This is one I will be making again! 

Ingredients:
2 boneless skinless chicken breasts cut into cubes
salt and pepper to taste
2 tbsp olive oil
2 cups broccoli 
1/2 cup carrots sliced
2 tsp ground ginger
2 tsp garlic powder

Ingredients for the Chicken Stir Fry Sauce
1 tbsp cornstarch
2 tbsp cold water
1/4 cup chicken broth
3 tbsp soy sauce
1/4 cup honey
1 tbsp sesame oil
1/2 tsp red pepper flakes

Directions:
In a medium bowl, whisk together cornstarch and water. Add the remaining ingredients - chicken broth, soy sauce, honey, sesame oil and red pepper flakes. Whisk to combine and set aside. 

Add one tbsp of olive oil to a wok over medium high heat. Add chicken and season with salt and pepper. Cook for about 5-7 minutes or until cooked through. Remove from skillet. 

Reduce heat to medium and add remaining tablespoon of oil to the skillet. Add broccoli and carrots and cook, stirring occasionally until crisp. Add ginger and garlic and cook for 45 more seconds. Add chicken back into skillet and stir to combine. 

Whisk stir fry sauce and pour over chicken and vegetables and stir. Bring to a boil and let boil for one minute. Serve over white rice.