Skinny Chicken Broccoli Stir Fry

Heat ½ tablespoon of the sesame oil in a wok or large sauté pan over medium heat. Add the cubed chicken and cook until lightly browned and cooked through on all sides, about 5-7 minutes. Transfer chicken to a bowl, cover, and set aside.

Add the remaining 2½ tablespoons of sesame oil to the pan, along with the garlic and carrots. Cook until carrots begin to soften, about 3-4 minutes. Add the thawed broccoli florets and drained water chestnuts, along with the white wine. Stir and cook until wine reduces by about half, about 3-4 minutes.

Stir in the honey, sesame seeds, ground ginger and soy sauce. Add the cooked chicken back in, and stir until well combined. If you need to thicken the sauce, combine cornstarch and water in a small bowl then stir it into the wok. Stir until thickened. Serve stir-fry over brown rice or quinoa. Top with fresh, chopped scallions (optional).