1-First step: mix the sauce Start by making the sauce so everything is ready when the pan gets hot. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Then add 1/4 cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes. Stir well and set it aside.

2-Second step: season and cook the chicken Heat 1 tablespoon olive oil in a skillet over medium-high heat. While the oil warms, season the 1 pound of chicken breast cubes with salt and pepper to taste. Add the chicken to the hot skillet and cook for 3 to 5 minutes, stirring occasionally, until it is cooked through and lightly browned.

3-Third step: cook the vegetables until crisp-tender Remove the chicken from the skillet and set it aside on a plate. Add the remaining 1 tablespoon olive oil to the same pan, which picks up all those tasty bits left behind from the chicken. Then add 2 cups broccoli florets, 1/2 yellow bell pepper cut into 1-inch pieces, 1/2 red bell pepper cut into 1-inch pieces, and 1/2 cup sliced baby carrots.

4-Fourth step: add ginger and garlic Once the vegetables are nearly done, add 2 teaspoons minced ginger and 2 minced garlic cloves. Stir them through the pan and cook for another minute. This short cook time wakes up the flavor without burning the garlic.

5-Fifth step: finish with sauce and chicken Return the cooked chicken to the skillet and pour in the sauce. Stir everything together so the chicken and vegetables get coated evenly. Bring the mixture to a boil and let it boil for one minute. The sauce will thicken slightly and cling to the chicken and vegetables.

6-Sixth step: serve and enjoy Once the sauce is glossy and the chicken is hot all the way through, take the skillet off the heat and serve right away. The dish is best when the vegetables are still bright and the sauce has just enough thickness to coat each bite.