Begin your Chicken Stir Fry by washing and chopping the vegetables; slice your broccoli into florets and cut bell peppers and carrots into thin strips. Next, slice the chicken breasts into thin strips, ensuring even cooking. Keeping everything organized will help streamline your cooking process, so set your ingredients within reach on the counter.

In a large skillet or wok, pour in 2 tablespoons of cooking oil and heat it over medium-high heat until it shimmers—this indicates the oil is ready for frying. A hot pan is essential for achieving that perfect sear on your chicken, sealing in flavors and keeping it juicy.

Add the chicken strips in a single layer to the heated skillet. Sear the chicken for about 5 minutes until it turns a beautiful golden brown on one side, then flip the pieces over and cook for an additional 3 minutes until they are fully cooked through. The chicken should be opaque, with no pink remaining.

Once the chicken is cooked, toss in the minced garlic followed by the sliced carrots. Stir-fry them together for 1 minute to allow the garlic to become fragrant. Then, add the broccoli and bell peppers, continuing to stir-fry for another 3 minutes until the vegetables are crisp-tender and vibrant in color.

Pour the low-sodium soy sauce, honey, and sesame oil over the chicken and vegetables in the skillet. Stir everything well to ensure an even coating of the sauce. Cook for an additional 2 minutes, allowing the flavors to meld, and ensuring the mixture is heated throughout.

Once everything is thoroughly cooked and the sauce is bubbly, transfer the Chicken Stir Fry with Vegetables onto plates. Drizzle any remaining sauce over the dish for extra flavor. Serve it hot, and enjoy the delightful symphony of tastes and textures that come together in this satisfying meal.