Ginger/Honey/Soy Chicken Stir Fry

• 1 1/2 lbs. boneless chicken, cut into strips, 3/4-inch wide
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/4 cup honey
• 1/4 cup light soy sauce
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, crushed
• pinch red pepper flakes
• 1 tablespoon corn starch
• 4 celery stalks, sliced
• 2 carrots, shredded
• 2 cups shaved brussels sprouts

-Whisk together chicken broth, honey, soy sauce, ginger, garlic, pepper

flakes and corn starch. Set aside.

-Heat the oil in a large skillet over MEDIUM/HIGH heat.

-Add boneless chicken strips and sauté, turning until cooked on all sides (about 5 minutes).

-Remove cooked chicken from skillet onto a plate. Add celery and carrots. Sauté until just beginning

to soften, about 2 minutes. Add shaved brussels sprouts. Stir to combine.

-Quickly stir the broth mixture (to make sure that the corn starch has not sunk to the bottom). Add

broth mixture to the pan. Bring to a boil. Stir constantly until mixture begins to thicken, about 1

minute. Add chicken back to pan and stir until heated through. Serve immediately.