One of the easiest one-pot dishes to prepare – packed with protein and nutrients. No need for a wok.

Preparation time: 35 minutes

What you need:

1 lb (500g) chicken breast cut into 1-inch (2cm) cubes

Salt and pepper to taste

2 tablespoons oil (sesame oil is best, but you can also use any veggie oil)

2 cups (150g) broccoli florets

1 large bell pepper (yellow, red or green) cut into 1-inch (2cm) pieces

1 squash (yellow or green), halved and sliced

2 green onion, finely sliced

1 tablespoon ginger, finely chopped

3 garlic cloves, minced

¼ cup (40g) peanuts (optional)

For the stir fry sauce:

1 tablespoon flour or corn starch mixed with 2 tablespoon cold water

1/4 cup (60ml) water

4 tablespoons low sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil (here you need sesame oil, it makes the dish more flavorful)

1/2 teaspoon crushed red pepper flakes (optional)

How to do it:

In small bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

Add one tablespoon of (sesame) oil to a large pot or wok and heat over medium high heat.

Add chicken and season with salt and pepper. Cook for 3 to 5 minutes until cooked through. Remove from skillet.

Reduce heat to medium and add one tablespoon of oil to the pot.

Add broccoli and bell pepper and cook, stirring occasionally, just until tender, but still a bit crisp. Add squash, green onion, ginger and garlic and cook for an additional minute.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, and let boil for one minute.

Serve with brown or white rice.

Enjoy!