• 1 tablespoon + 1 teaspoon vegetable oil, divided
• 1 cup carrots, thinly sliced
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1/4 cup low-sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• Salt and pepper, to taste

1. Heat 1 teaspoon of oil in a large pan over medium heat. Add the carrots and broccoli, cooking for about 4 minutes until tender. Remove the vegetables from the pan and set them aside, covering them to keep warm.
2. Wipe the pan clean with a paper towel and increase the heat to high. Add the remaining tablespoon of oil to the pan. Season the chicken with salt and pepper, then add it in a single layer (you may need to cook in batches). Cook the chicken for 3-4 minutes per side, or until golden brown and fully cooked.
3. Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.
4. Return the vegetables to the pan and cook for an additional 2 minutes, or until they are heated through.
5. In a small bowl, whisk together the chicken broth, soy sauce, and honey.
6. In another small bowl, mix the cornstarch with 1 tablespoon of cold water.
7. Pour the soy sauce mixture over the chicken and vegetables in the pan, stirring for about 30 seconds. Add the cornstarch mixture, bringing the sauce to a boil. Let it cook for another minute, until the sauce thickens slightly.
8. Serve immediately. You can enjoy it with rice if desired.

• Slice the vegetables evenly to ensure they cook at the same rate.
• Thinly slice the carrots to help them cook quickly.
• For a lower sodium option, use low-sodium chicken broth and soy sauce.

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