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1 tablespoon olive oil

1 tablespoon sesame oil

1 medium cabbage, chopepd

2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces

1 bunch broccoli cut into florets

1 package mushrooms

2 to 3 carrots, thinly sliced

1 red bell pepper, chopped

1 cup onion, diced

1 8-ounce can slicd water chestnuts, drained

1 cup chicken broth

2 tablespoons honey infused with peppers

1 teaspoon powdered ginger

2 tablespoons cornstarch

Serving suggestion: Hot cooked rice

In a large skillet, heat the oils over medium-high heat. Add the chicken and cabbage and cook for 4 to 5 minutes or until chicken is lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, honey with peppers, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice

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