This recipe is so easy! You can add your favorite vegetables, like snow peas, red peppers...really anything will work. I slice my vegetables up when I am cooking lunch, so this recipe goes together so quickly. I serve it over rice, but you can use noodles or rice.
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1 cup thinly sliced carrots (I bought presliced to save time)
1 cup broccoli florets
1 onion sliced (optional)
1/2 cup soy sauce
1/2 cup chicken broth (or water)
1 T. brown sugar
1 T. honey
1 T. cornstarch dissolved in cold water
1 lb chicken cut into bite sized pieces
In a skillet, cook chicken until no longer pink inside. Add onion and a little water. While chicken cooks, in a separate pan, steam carrots and broccoli.
In a bowl, mix together soy sauce, broth, brown sugar and honey. Add all ingredients except slurry of cornstarch to the skillet and toss to coat. Add slurry and cook until the sauce is thick. Serve over rice.