Step 1

Heat ONE TABLESPOON of the oil in a large skillet over medium-high heat.

Step 2

Place the chicken breasts on a cutting board, cut into bite sized cubes (about 1 inch pieces), and season with salt and pepper to taste.

Step 3

Place the chicken in the hot skillet and cook, stirring occasionally, until chicken is golden on all sides about 4-6 minutes. Pour the chicken onto a plate and set aside.

Step 4

Add the remaining oil to the pan along with the onions, peppers, broccoli, and mushrooms. Cook, stirring occasionally for about 5 minutes until the vegetables are crisp tender.

Step 5

Meanwhile, in a medium bowl whisk together the soy sauce, cold water, and cornstarch until smooth. Whisk in the broth, honey, garlic, sesame oil, and sriracha.

Step 6

Reduce the heat to medium and return the chicken to the pan.

Step 7

Pour the sauce over the chicken mixture and stir to coat.

Step 8

Reduce the heat to low and simmer for 2-3 minutes until thickened.

Step 9

Serve immediately with your favorite rice or noodles.

Step 10

Leftovers can be stored in the refrigerator for up to 4 days.