Chicken and Vegetable Stir-Fry

Heat oils in a large skillet over medium-high heat.

Cut chicken into bite-size cubes and then coat with cornstarch. After all the chicken is evenly coated, place it in the hot skillet and cook until chicken is cooked through (5–8 minutes).

Cut the asparagus into bite-size pieces. Cut the zucchini and the onion in half moons and cut the carrots into coins. Add the vegetables to the cooked chicken. Season with salt and pepper to taste. Cook the vegetables until crisp tender and not soggy (6–10 minutes).

While vegetables are cooking, mix the soy sauce, honey, sriracha and ginger together. Add sauce to the cooked chicken and vegetables and allow to thicken for 1 minute.

Serve with steamed jasmine or basmati rice.