Step 1

Whisk together stir fry sauce ingredients, minus waterToss chicken in some of the sauce to give it a quick marinadeStir fry chicken then remove from panStir fry veggiesReturn chicken back to pan along with the garlic and ginger and cook 30 seconds stiringStir in the remaining sauce followed by the water, simmer and stir until thickenedRemove from heat and serve over rice or noodles

Step 2

In a small bowl whisk together all the sauce ingredients except for the water. Set aside along with the waterMarinate chicken: toss chicken pieces with 2-3 teaspoons of the sauce - set aside a few minutes while you prepare rest of ingredientsIn a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer and cook until lightly browned, about 2-5 minutes, stirring and flipping pieces as needed. Remove the chicken to a plate. (feel free to do this in batches as to not over crowd pan and feel free to add more oil to pan if needed)Add 1 tablespoon of oil to pan along with the red bell pepper, onion, carrot, and broccoli. Cook/stir fry vegetables until tender crisp, about 3-4 minutesAdd the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds.Pour in the sauce and water and stir fry for another 1-2 minutes, until the sauce thickens. Adding up to ¼ cup extra water if needed to thin it out if desired.Garnish with green onion and sesame seeds before serving. Serve with brown rice, white rice or our preferred is Jasmine rice, but you could even serve this stir fry with cauliflower rice / quinoa or even over a bed of noodles.