Katies "I want this instead of take-out" Stir Fry

Stir Fry
~1 lb  chicken thighs, cut into bite size pieces and remove big fat pieces
3/4 bag snow peas, cut off the strings
3 small carrots, sliced into rounds
1/3 yellow onion, diced
1/2 bag coleslaw mix (carrots and cabbage)
1'' ginger root, diced
4 garlic cloves, diced
1 Tbsp sesame oil

Stir Fry Sauce (I doubled the sauce part of the recipe)
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce (I used coconut aminos)
2 Tbsp Honey
1 Tbsp Cornstarch

1. Mix all ingredients in a mixing bowl. Reserve.

Stir Fry
1. Put sesame oil in non stick pan and get hot. Put chicken in and stir fry until a bit browned. Remove and set aside on a paper towel to drain.
2. Add carrots and stir fry for a couple of minutes.
3. Add snow peas and stir fry for a couple of minutes.
4. Add onion, garlic, and ginger root and stir fry for a couple of minutes.
5. Add chicken back in and combine.
6. Add Stir Fry Sauce and reduce until desired thickness.

Notes:
1. Once everything was cut it took about 15 minutes to cook everything.
2. I used snow peas and carrots because that's what we had. You could easily substitute any veggies you have in the fridge.