Ingredients:

  • 1 lb ground chicken
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, thinly sliced into coins
  • 1 red bell pepper, sliced into strips
  • 3 stalks green onions, sliced
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Prepare all vegetables and whisk together the soy sauce, honey, rice vinegar, and sriracha in a small bowl.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it into crumbles, until browned and no longer pink.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Add broccoli, carrots, and bell peppers. Stir-fry for 4–6 minutes until vegetables are tender-crisp.
  5. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
  6. Whisk cornstarch into cold water to create a slurry, drizzle into the pan, and toss for 1 minute until the sauce becomes a glossy glaze.
  7. Stir in sliced green onions and remove from heat immediately.