Honey Soy Chicken Stir Fry

Honey Soy Chicken Stir Fry 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts cut into 1 inch pieces 2 teaspoons minced ginger 2 zucchini quartered and sliced 1 red bell pepper cored, seeded and cut into 1 inch pieces 1/4 cup low sodium chicken broth 1/4 cup low sodium soy sauce 3 tablespoons honey 2 teaspoons cornstarch 2 tablespoons sliced green onions salt and pepper to taste Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste. Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches. Add the ginger to the chicken and cook for 30 seconds more. Place the chicken mixture on a plate and cover with foil to keep warm. Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables. In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Sprinkle with green onions and serve.