INGREDIENTS

2 cups PAOW Chef Style
Salt and pepper to taste
2 tbsp olive oil divided
2 cups broccoli florets
½ yellow bell pepper, cut into 1-inch pieces
½ red bell pepper, cut into 1-inch pieces
½ cup baby carrots, sliced
2 tsp ginger, peeled and minced
2 garlic cloves, minced

SAUCE

1 tbsp corn starch
2 tbsp cold water
¼ cup low-sodium vegetable broth
3 tbsp low sodium soy sauce
¼ cup honey
1 tbsp toasted sesame oil
½ tsp crushed red pepper flakes

PREPARATION

1. In a medium-size bowl, whisk together corn starch and water. Add remaining ingredients (vegetable broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
2. Add one tbsp of olive oil to a large skillet and heat over medium to high heat.
3. Add PAOW (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through.
4. Remove from skillet.
5. Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
6. Add broccoli, bell pepper, and carrots and cook, occasionally stirring, just until crisp-tender.
7. Add ginger and garlic and cook for an additional minute.
8. Add the PAOW back into the skillet and stir to combine.
9. Whisk stir fry sauce and pour over PAOW and vegetables and stir gently to combine.
10. Bring to a boil, stirring occasionally, and let boil for one minute.
11. Serve with rice.