Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 red bell pepper, seeded and diced
• 1 cup sliced mushrooms
• 1 cup frozen peas and carrots
• 1/4 cup low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• salt and pepper to taste

Directions:

1. Heat a wok or large frying pan over high heat. Add the vegetable oil and swirl to coat the pan.
2. When the oil is hot, add the chicken and stir-fry until it is cooked through and no longer pink in the center, about 5-7 minutes.
3. Remove the chicken from the pan and set it aside.
4. In the same pan, add the onion, bell pepper, mushrooms, and frozen peas and carrots. Stir-fry for 3-4 minutes, or until the vegetables are tender.
5. In a small bowl, whisk together the soy sauce, honey, and cornstarch. Pour the mixture over the vegetables and bring to a boil.
6. Add the cooked chicken back into the pan and stir to coat with the sauce.
7. Season the stir-fry with salt and pepper to taste.
8. Serve the chicken and vegetable stir-fry hot over rice or noodles. Enjoy!