First things first: Wash all your veggies under cold water to remove any dirt. Pat them dry with a paper towel (wet veggies can splatter oil!). Dice the carrots into thin half-moons, slice the bell peppers into 1-inch strips, chop the onion into wedges, and break the broccoli into small florets. Pro tip: Cut veggies into similar sizes so they cook evenly. Pop them into a large bowl or separate containers—this keeps things organized when you’re cooking.

Grab a bowl and toss the chicken breast cubes with 1 tablespoon of soy sauce, 1 minced garlic clove, and a pinch of salt and pepper. This quick marinade tenderizes the chicken and adds flavor. Cover the bowl and let it sit while you prep the veggies (or refrigerate for up to 30 minutes for deeper flavor).

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 teaspoon cornstarch. Why cornstarch? It thickens the sauce so it coats every piece of chicken and veggie perfectly. Taste the sauce—add a pinch more salt or honey if you like!

Grab your largest skillet or wok (a wok is ideal for even heat!). Place it over medium-high heat and let it get hot—you’ll know it’s ready when a drop of water skitters across the surface. Add 1 tablespoon of oil (avocado or canola works great).

Carefully add the marinated chicken to the skillet in a single layer—don’t crowd it! Cook for 3–4 minutes per side until golden brown and cooked through. Use a spatula to flip the pieces—overcrowding lowers the heat and steams the chicken instead of searing it. Once done, transfer the chicken to a plate and set aside.

Add another tablespoon of oil to the skillet. Toss in the carrots first (they take the longest to cook) and cook for 2 minutes. Next, add the bell peppers, onion, and broccoli. Stir-fry for 3–4 minutes until the veggies are tender-crisp (still a little bite left!). Pro tip: If the pan gets dry, add a splash of water or broth to create steam and prevent sticking.

Pour the sauce over the veggies and stir to coat. Let it simmer for 1–2 minutes until the sauce thickens and glazes the veggies. Add the cooked chicken back to the skillet and toss everything together until heated through.

Spoon the stir-fry over hot rice, noodles, or cauliflower rice. Garnish with sesame seeds or chopped green onions if you have them. Grab your favorite fork and dig in—this meal is all about fresh flavors and zero stress!