Instructions

• In a medium bowl combine 1½lbs sliced chicken breasts, 1½tbsp soy sauce, 2tsp cornstarch, ½tsp salt, and ½tsp red pepper flakes; toss to coat and set aside.
• In a small bowl whisk together the sauce: 3tbsp soy sauce, 1tbsp hoisin sauce, 1tbsp Sriracha, 1tbsp sugar, and 2tsp rice vinegar; set aside.
• Heat a large skillet or wok over high heat. Add 1tbsp olive oil and let it get hot.
• Add 3 cups broccoli florets and 2 cups thinly sliced carrots; stir-fry, keeping them moving, until crisp-tender, about 5 minutes.
• Add 1tbsp garlic and 1tsp ginger to the pan and cook, stirring, until fragrant, about 30 seconds. Transfer the vegetables to a large bowl and set aside.
• Return the skillet or wok to high heat and add the marinated chicken (including any leftover marinade). Cook, stirring often, until the chicken is browned and cooked through, about 4 minutes.
• Pour the prepared sauce into the pan, add the cooked vegetables back in, and toss to coat. Heat until the sauce thickens and everything is hot (the cornstarch from the chicken will help thicken the sauce).
• Serve hot over rice or noodles.