Spicy Honey Garlic Chicken over Stir Fry Veggies

0.50 tsp Ginger, ground
0.50 tsp Pepper, black
2 tbsp Olive Oil
0.50 cup (8 fl oz) Chicken Broth
4 clove Garlic
0.50 cup, chopped Onions, raw
1 tbsp Sesame Seeds
3 tbsp Soy Sauce
5 tbsp Honey
11 oz Boneless Skinless Chicken Breast - Raw
2 cup Bird's Eye Thai Stir Fry Vegetables
0.50 tsp crushed red chili pepper flakes
0.33 cup Corn Starch

We cooked the veggies with the chicken and sauce while simmering for 20 minutes

Coat the cut up chicken in the cornstarch. Refrigerate for 30 or so minutes to make sure the cornstarch sticks to the chicken.

While the chicken is refrigerating mix up the sauce. Mince garlic. Chop green onion for garnish. In a small bowl mix together the soy sauce, chicken broth, sesame oil, honey, garlic, ginger, and the peppers (white and red flakes).

Add vegetable oil to a frying pan. Fry up the chicken in small batches, letting drain on a paper towel lined plate.

Drain off oil from pan, then add the sauce and the chicken to the pan. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Garnish with the green onions and serve over Birdseye Stir Fry Veggies

Serving Size: 5 2.5 oz servings