Honey Garlic Chicken Stir Fry

This healthy recipe is just 263 calories per serving. Hooray! It's fast and yummy and a new favorite at our house. (I serve mine over rice that I flavor by stirring in a little of the sauce from the stir fry. I use whatever veggies I happen to have on hand. Time-saving tips: Buy the stir fry veggie mix in the frozen aisle at Trader Joe's or Costco and use a pre-cooked rotisserie chicken for the meat.) The recipe is adapted from Dinner at the Zoo.

1 tablespoon + 1 teaspoon vegetable oil, divided
1 cup thinly sliced, peeled carrots
2 cups broccoli florets
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
1/4 cup low-sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

Heat 1 teaspoon of oil in a large pan over medium heat.

Add the broccoli and carrots and cook for approximately 4 minutes, or until vegetables are tender.

Remove the vegetables from the pan; place them on a plate and cover to keep warm.

Wipe the pan clean with a paper towel and turn the heat to high.

Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer (you may need to do this step in batches). Cook for 3 to 4 minutes on each side until golden brown and cooked through. (If you're using a pre-cooked rotisserie chicken, skip this step).

While the chicken is cooking, in a small saucepan, whisk together the chicken broth, honey, and soy sauce. Add the cornstarch and mix well to combine. Cook over medium-heat until it reaches a boil and thickens.

Add the garlic to the pan and cook for 30 seconds.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

Serve immediately, with rice, if desired.