INGREDIENTS
8
Boneless chicken thighs
3 cups
Broccoli florets
2 cups
Sliced carrots
2 cups
Sugar snap peas
Salt and pepper to taste
1 cup
Low sodium soy sauce
1/4 cup
Honey
1/4 cup
Rice wine vinegar
2 tsp
Sesame oil
3 tsp
Minced garlic
1 tsp
Grated ginger
1 Tablespoon
Cornstarch
1 Tablespoon
Water
2 tsp
Seasame seeds (for garnish)