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.