New! Sweet Honey Mustard

Heat olive oil in a large skillet or wok over medium-high heat.

Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.

Add garlic, bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for 3-4 minutes until tender-crisp.

In a small bowl, mix Honey Mustard Sauce, soy sauce, ground ginger, and black pepper.

Return chicken to the skillet, pour in the sauce, and toss to coat evenly. Cook for 1-2 more minutes to heat through.

Serve hot over steamed jasmine rice or quinoa.