30-Minute Ginger Chicken and Veggie Stir Fry Recipe

This step can be done in advance. Once made, store covered in the refrigerator for up to a week. You might even consider making a double or triple batch for meals later in the week. Whisk honey, fish sauce, soy sauce, water and cornstarch in a small saucepan over medium-low heat until well blended. Continue to whisk as it heats up and thickens, 2 to 3 minutes. When thickened and shiny, remove from the heat and stir in Sriracha hot sauce. Save for the stir fry or store covered in the refrigerator up to one week. Heat a large, wide skillet over medium-high heat. Add the oil and swirl it in the pan until the bottom is well coated. Scatter the chicken pieces in one layer. Cook, without moving, until starting to brown on the bottom, about 5 minutes. Stir the chicken and continue to cook until cooked through, about 3 minutes. Transfer the chicken to a clean plate. Reduce the heat to medium then place the skillet back onto the burner. Add the broccoli and cook, stirring frequently until it turns bright green, about 2 minutes. Throw in the onion and bell pepper then cook, stirring frequently until the onions begin to sweat, about 2 minutes. Add the snow peas, ginger and garlic then cook, tossing frequently until the ginger and garlic are fragrant and the snow peas turn a brighter green, about 2 minutes. Stir in the cooked chicken then when all of the vegetables are crisp-tender and the chicken reheated, take the skillet off of the heat and stir in the stir fry sauce. As you stir, use tongs or a spoon to scrape the bottom of the pan to lift any bits stuck to the pan and mix into the sauce. Finish by tossing with fresh basil leaves and the juice of one lime. Serve with extra lime wedges.