Honey Soy Chicken Stir Fry

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  1 tbsp Vegetable oil
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Ginger, Fresh Root
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  2 Zucchini(392g)
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  1 Bell Pepper(119g)
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  0.3 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Honey
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  2 tsp Cornstarch
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  2 tbsp Green Onion (Scallion)
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and pat dry with paper towels. Mince the fresh ginger root. Slice the zucchini and bell pepper into thin strips. Slice the green onions and set aside.
2. 2Heat the vegetable oil in a large pan over medium-high heat until shimmering, about 1–2 minutes. Working in batches to avoid crowding, add the chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden brown and no longer pink in the center.
3. 3Push the cooked chicken to the side of the pan, add the minced ginger to the empty space, and cook 30 seconds over medium-high heat until fragrant, then stir to combine with the chicken. Transfer the chicken mixture to a clean plate and set aside.
4. 4Add the zucchini and bell pepper to the same pan over medium-high heat and cook 3–4 minutes, stirring occasionally, until the vegetables are softened and lightly browned at the edges.
5. 5In a small bowl, whisk together the chicken broth, soy sauce, and honey until combined. In another small bowl, mix the cornstarch with 1 tablespoon of cold water until no lumps remain.
6. 6Return the chicken to the pan with the vegetables. Pour the broth mixture over everything and stir. Bring to a boil over medium-high heat, about 1–2 minutes, then add the cornstarch slurry and cook 1 minute more, stirring constantly, until the sauce thickens and coats the back of a spoon.
7. 7Divide the stir fry evenly into 4 airtight containers while hot. Sprinkle the green onions over each portion just before serving. Season with salt and pepper to taste.