Chicken and Veggie Stir-fry

In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of sesame oil, and 1/2 teaspoon of ground ginger.

Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Marinate the chicken in the sauce for at least 10 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add 1 cup of broccoli florets, 1 sliced bell pepper, and 1/2 sliced onion to the skillet. Stir-fry for 5 minutes, until the vegetables are tender-crisp.

Return the chicken to the skillet. Add 1/4 cup of water and cook for 2 minutes, until the sauce has thickened slightly.

Serve the stir-fry over rice or quinoa. Garnish with sesame seeds and chopped green onions if desired.