Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon soy sauce
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • ½ cup chopped almonds, toasted
  • 2 green onions, sliced

Instructions:

  1. Thinly slice the chicken breasts and marinate in 1 tablespoon soy sauce for 10 minutes.
  2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, and rice vinegar. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add marinated chicken and sauté until cooked through and golden brown, about 5 minutes. Remove and set aside.
  4. In the same pan, add remaining oil, broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until just tender. Add garlic and ginger, and stir-fry for an additional minute.
  5. Return the cooked chicken to the pan. Pour the prepared sauce over the mixture, and stir well to coat.
  6. Stir in chopped almonds and cook for another minute until heated through. Remove from heat and garnish with green onions.