Step 1

Season the cubed chicken with salt and pepper.

Step 2

Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat. Add the seasoned chicken and cook, until mostly cooked through, about 6-7 minutes. Remove the chicken to a bowl and cover to keep warm.

Step 3

Add the remaining teaspoon oil to the same skillet. Add the broccoli and bell pepper and sauté for 5 minutes, stirring occasionally.

Step 4

Add the snow peas and matchstick carrots to the pan and sauté another 5-7 minutes, until the vegetables are tender. (If your pan gets dry, you can add 1/4 cup water to it to continue cooking the vegetables. After they have initially charred a bit, you can also add the water and cover the pan with a lid to let them steam a bit and soften up more, if desired.)

Step 5

Meanwhile, make the sauce: Combine all of the ingredients in a small bowl and whisk well.

Step 6

When the vegetables are tender, add the cooked chicken back to the pan and stir well.

Step 7

Add the sauce to the pan and mix to get everything well coated. Let cook for 1-2 minutes to get everything heated through and to let the sauce thicken slightly.

Step 8

Serve the stir fry over steamed rice or cauliflower rice with extra sauce drizzled over top.