2 Tablespoons canola oil, divided
1 cup carrots, peeled and thinly sliced
2 cups broccoli florets
1 cup bok choy, thinly sliced
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
3 cloves garlic, chopped
For the sauce:
1/4 cup Clearly Organic Chicken Broth
1/4 cup soy sauce
3 Tablespoons Clearly Organic Honey
2 teaspoons cornstarch
1 Tablespoon cold water
Start by making the sauce. In a bowl whisk together chicken broth, soy sauce and honey.
In a separate small bowl whisk together cornstarch and water. Set bowls aside.
Add 1 tablespoon oil to a large pan or wok over medium high heat. Add chicken pieces to the pan placing them in a single layer.
Cook until golden brown and cooked through. Remove chicken from the pan and set aside in a bowl. Place additional oil in the pan then add carrot slices and cook for 3 minutes.
Add bok choy and broccoli to the pan and cook for an additional 3-4 minutes or until vegetables are tender.
Add garlic to the pan and cook for one minute before placing chicken back in the pan and cooking together for 2 more minutes. Pour the soy sauce mixture over the chicken and veggies and cook for one minute then add the corn starch and water mix and bring contents to a boil. Cook stirring constantly for 1-2 minutes until sauce becomes thick.
Serve immediately over a bed of Clearly Organic brown rice or white rice.