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.