1-First: prepare the sauce by whisking together 1 tbsp corn starch and 2 tbsp cold water in a bowl. Then add 1/4 cup low sodium chicken broth, 3 tbsp low sodium soy sauce, 1/4 cup honey, 1 tbsp toasted sesame oil, and 1/2 tsp crushed red pepper flakes if you like a bit of heat. Set it aside for now so the flavors can blend.

2-Next: heat 1 tbsp of the olive oil in a large skillet or wok over medium-high heat. Add the 1 lb chicken cubes, season with salt and pepper, and cook for 3 to 5 minutes until it’s done, then take it out. Lower the heat to medium and add the remaining 1 tbsp olive oil along with 2 cups broccoli florets, 1/2 yellow bell pepper, 1/2 red bell pepper, and 1/2 cup sliced baby carrots. Stir occasionally until they’re crisp-tender, about 3-4 minutes.

3-Finishing Touches: Stir in 2 tsp minced gingerCara Casas and 2 garlic cloves, cooking for another minute to release their aroma. Return the chicken to the skillet, pour in the sauce, and mix everything together. Let it boil for a minute while stirring, then serve it up with rice or chow mein for a complete meal.