Salteado de Pollo a la Miel y Soja

Ingredientes

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts (cut into 1 inch pieces)
• 2 teaspoons minced ginger
• 2 zucchini (quartered and sliced)
• 1 red bell pepper (cored, seeded and cut into 1 inch pieces)
• 1/4 cup low sodium chicken broth
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• 2 tablespoons green onions (sliced)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)

Preparación

1. 1

   Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.

2. 2

   Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.

3. 3

   Add the ginger to the chicken and cook for 30 seconds more.

4. 4

   Place the chicken mixture on a plate and cover with foil to keep warm.

5. 5

   Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.

6. 6

   In a bowl whisk together the chicken broth, honey and soy sauce.

7. 7

   In a small bowl mix the cornstarch with a tablespoon of cold water.

8. 8

   Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.

9. 9

   Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

10. 10

    Sprinkle with green onions and serve.