Chicken and Veggie Stir Fry

4 servings

 1 1/2 tablespoons extra virgin olive oil divided

1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces

1 small onion diced

4 tablespoons low sodium soy sauce divided

1/4 teaspoon kosher salt

1 tablespoon minced fresh ginger

3 cloves garlic minced (about 1 tablespoon)

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon cornstarch

1/4 teaspoon red pepper flakes

1 red bell pepper cored and thinly sliced

12 ounces broccoli slaw

1 cup shelled edamame fresh or frozen and thawed

1 cup mandarin oranges packed in juice drained

Chopped green onions for serving

Toasted sesame seeds optional, for serving

Prepared brown rice or quinoa for serving

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.

Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is no longer pink and the juices run clear when cut, about 5 minutes. Remove the chicken and onion to a plate and set aside.

In a small bowl, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.

In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes. Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.

Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine. Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.

Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.