Chicken and Veggie Stir Fry

Ingredients

• 2 Tbsp cornstarch
• 1 3/4 cups low sodium chicken both
• 2 Tbsp low sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp vegetable oil
• 2 chicken breasts, cut into one inch chunks
• 5 cups roughly chopped vegetables your choice! (broccoli, bell peppers, zucchini, mushrooms, carrots, celery, onions)
• 1/4 tsp ground ginger
• 1 Tbsp minced garlic
• Green onion, diced, for garnish

Instructions

1. In a small bowl, whisk the cornstarch, chicken broth and soy sauce until smooth and the cornstarch is completely dissolved.
2. Add oil to a 12 inch skillet and heat over medium-high heat. Add the chicken and stir-fry until browned (chicken does not need to be completely cooked through at this point). Transfer the chicken to a plate.
3. Add the vegetables, ginger and garlic to the skillet. Stir-fry until the vegetables are tender, but still crisp to the bite. Stir in the sauce. Bring the mixture to a boil and allow to thicken. Add the chicken and cook until the chicken is cooked through.
4. Serve over rice or noodles, or enjoy on it's own.