Honey Chicken

This is based on a Rachel Ray recipe, but I found it, as usual, to be too light on vegetables and too heavy on other ingredients. I served this over barley because that's what the kiddo wanted and when your three year old asks for barley, you get it to them!   

Honey Chicken

1 tblsp vegetable oil

1/2 package chicken breast, cut into bite size chunks

2 tblsp corn starch, divided
1 white onion, sliced

4 small/medium carrots, sliced

1 large handful green beans

1 tblsp diced fresh ginger

3 large cloves garlic, thinly sliced

3 tblsp honey

crushed red pepper

1 cup chicken broth

salt and pepper
Heat vegetable oil in wok over high heat. Toss chicken with 1 tblsp cornstarch. Cook chicken over high heat until lightly browned. Add salt and pepper. Add onions and carrots. Cook for two minutes. Add green beans, ginger, and garlic. Cook for a minute until fragrant. Dissolve remaining cornstarch in broth. Add honey, red pepper to taste, and chicken broth. Cook until sauce is thickened and serve over starch of your choosing.