Sauté the Veggies: Add 1 tablespoon of the oil to a large wok or skillet over medium-high heat. Once hot, add the bell pepper, carrots, onion and broccoli. (You can test to see if the oil is hot by throwing in a little bit of water) Cook vegetables for 3-4 minutes or until they’re brightly colored and slightly tender. Remove from the wok and set on a plate.
2 Tbsp. oil, 1 red bell pepper, 2 medium carrots, 1 small white onion, ½ head broccoli
Cook the Chicken: Reduce the heat to medium and add the remaining tablespoon of oil to the wok. Once heated, carefully add the chicken pieces and spread out in a single layer. Cook for 5-6 minutes, or until the chicken is cooked through.
1 ½ lbs. chicken thighs, 2 Tbsp. oil
Add the Sauce and Serve: While the chicken is cooking, whisk together the stir-fry sauce ingredients in a medium-sized bowl. Pour it in with the chicken and cook for 2-3 minutes, or until thickened. Mix in the vegetables and continue cooking for another minute, or until they’re heated through. Serve over rice with sliced green onions and toasted sesame seeds.
¼ cup honey, 3 Tbsp. soy sauce, 4 cloves garlic, 2 tsp. rice vinegar, 1 tsp. sesame oil, ½-1 tsp. Sriracha sauce, 2 Tbsp. water, 1 Tbsp. cornstarch, White rice, Green onions, Toasted sesame seeds