Thanks to Better Than Bouillon Roasted Chicken Base, this healthy weeknight stir-fry packs a real flavor punch!
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tsbp | sesame oil, divided |
| 1½ lb | chicken tenders, cut into 1-inch pieces |
| 2 cup | broccoli florets |
| ⅔ cup | sliced carrots |
| 1 | red bell pepper, sliced |
| ¼ cup | honey |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | cornstarch |
| 1 tsp | minced garlic |
| 2 tbsp | toasted sesame seeds |
Directions
Heat 1 tbsp sesame oil in large skillet or wok set over medium- high heat; sauté chicken for 3 to 5 minutes or until cooked through. Transfer to plate; set aside.
Reduce heat to medium; add remaining oil to pan. Add broccoli, carrots and red pepper; cook for 3 to 5 minutes or until tender- crisp.
Meanwhile, in small bowl, whisk together 1/3 cup water, honey, Chicken Base, cornstarch and garlic. Add to pan along with reserved chicken. Bring to boil; cook for 1 to 2 minutes or until sauce is thickened enough to coat chicken and vegetables.
Garnish with sesame seeds.
Tips: Serve chicken stir-fry over steamed rice or egg noodles. Spice it up by adding 1 tbsp sriracha hot sauce to the sauce mixture.