Ingredients

2 tsp. cornstarch
¼ cup cold water
¾ cup sodium-free chicken broth
1 Tbsp. low-sodium soy sauce
2 to 3 tsp. honey or sugar
1 Tbsp. sesame oil
½ tsp. garlic powder
1 to 2 dashes cayenne pepper (optional)
 

2 Tbsp. olive oil
¾ lb. boneless, skinless chicken breast,
1-in. pieces
1 cup asparagus, 1-in. pieces
¾ cup yellow/red/orange peppers,
1-in. pieces
¾ cup snow peas or sugar snap peas
2 to 3 tsp. minced/grated ginger
2 to 3 garlic cloves, sliced
1 cup baby bok choy, coarsely chopped
½ cup scallions, sliced

Directions

1. For the stir-fry sauce, whisk together cornstarch and water in a medium-sized bowl. Add remaining sauce ingredients. Set aside.
2. Add 2 Tbsp. olive oil to a large skillet or wok and heat over medium-high heat. Add chicken to skillet. Cook for 3 to 5 minutes.
3. Add asparagus, peppers, and peas; cook for 2 to 3 minutes. Stir often. Add ginger and garlic, and cook for 2 to 3 minutes.
4. Whisk or stir sauce and pour over chicken and vegetables and stir gently to combine. Add chopped bok choy. Cook until just wilted, 2 to 3 minutes.
5. Bring to a simmer. Stir until thickened. If sauce becomes too thick, add a small amount of chicken broth or water. Serve with brown rice, rice noodles, spiralized vegetables, or cauliflower rice. Garnish with sliced scallions.