Honey-Soy Chicken Stir-Fry

In a small bowl, whisk the cornstarch into the 1/2 cup water until completely smooth. Set aside.

Heat a large skillet or wok over medium-high heat with a small amount of oil.

Saute the onion first, then add the zucchini, bell pepper, broccoli, and mushrooms. Cook until crisp-tender.

Add the chicken and cook, stirring often, until nearly cooked through.

In a small saucepan, combine the soy sauce, honey, and crushed red pepper. Stir in the cornstarch slurry.

Cook over medium heat, stirring, until the sauce thickens and turns glossy.

Pour the sauce over the chicken and vegetables. Toss until evenly coated and continue cooking until the chicken reaches 165°F (74°C).

Serve over rice or noodles.