1 tsp Sesame Oil
1 Tbsp Extra Virgin Olive Oil
1-2 cups thinly sliced peeled carrots
2-3 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste
Heat 1 teaspoon of sesame oil in a large pan or wok over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove vegetables from the pan; place them on a plate and cover.
Add a tablespoon of EVOO to pan and heat to high.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a separate small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired. P.S. Don't forget to subscribe to Obtaining Bliss and get exclusive access to our FREE Resource Library which includes awesome printables like a 9 Day Cleanse (which helped me lose up to 9 pounds!). Sign up below.