Ingredients

For the Stir-Fry
2 boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion sliced
1 cup broccoli florets
1 red capsicum, sliced
1/2 cup sliced carrots or other desired vegetables (e.g., cauliflower, snap peas)

For the Sauce
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon honey or brown sugar (optional, for sweetness)
1 teaspoon grated fresh ginger
1 clove garlic, minced
For Serving:
Cooked white or brown rice

Instructions

In a small bowl, whisk together soy sauce, cornstarch, honey/brown sugar (if using), ginger and garlic. Set aside.

Heat oil in a large pan over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5 7 minutes. Remove the chicken from the pan and set aside.

In the same pan, add a little more oil if needed. Add the onion, broccoli, red capsicum and carrots (or other chosen vegetables). Stir-fry for 3 5 minutes until vegetables are tender-crisp.

Return the cooked chicken to the pan with the vegetables. Stir the prepared sauce again and pour it over the chicken and vegetables. Cook, stirring continuously, until the sauce thickens and coats the ingredients, about 1 2 minutes.

Serve the chicken and vegetable stir-fry immediately over freshly cooked rice.
Enjoy!
You can use tofu instead of chicken for a vegetarian option.