Soy‑Glazed Chicken Stir‑Fry

Ingredients

• 2 pieces Chicken thighs, boneless skinless
• 1 cup Broccoli florets
• 1/2 cup Carrots, sliced thin
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 teaspoon Fresh ginger, grated
• 1 clove Garlic, minced
• 1 tablespoon Vegetable oil
• 1 teaspoon Cornstarch(optional)
• 2 tablespoons Water(optional)

Instructions

1. 1

   Heat the oil in a large skillet or wok over medium‑high heat (about 2 minutes). Add the chicken thighs, season lightly with salt, and stir‑fry until browned and cooked through, about 5‑6 minutes; remove and set aside.

2. 2

   Add the broccoli and carrots to the pan and stir‑fry for 3‑4 minutes until crisp‑tender.

3. 3

   While the vegetables cook, whisk together soy sauce, honey, grated ginger, minced garlic, water, and optional cornstarch in a small bowl.

4. 4

   Return the chicken to the pan, pour the sauce over everything, and toss to coat. Cook another 2 minutes until the glaze thickens and glazes the meat and vegetables.

5. 5

   Serve immediately, optionally over steamed rice or noodles.