1-Begin by preparing all your ingredients to make the cooking process smooth and efficient. This Spicy Chicken Stir Fry takes just 15 minutes to prep, so start by cutting the 1 1/4 pounds of boneless skinless chicken breast into 1-inch pieces and chopping the vegetables like the yellow onion, red bell pepper, and broccoli florets. Mince the fresh ginger and measure out the soy sauce, honey, and chili garlic sauce to have everything ready at hand.

2-Heat 1 teaspoon of the divided vegetable or olive oil in a large pan over medium-high heat and sauté the finely chopped yellow onion for 3-4 minutes until it softens and lightly browns. Next, add the 2 cups of broccoli florets along with 1 tablespoon of water, cooking for about 3 minutes until the broccoli becomes tender.

3-Stir in the red bell pepper cut into 1-inch pieces and the 2 teaspoons of minced fresh ginger, cooking for 2 minutes until the peppers soften. Season with salt and pepper to taste, then transfer the vegetables to a plate and cover them to keep warm.

4-Wipe the pan clean and add the remaining 2 teaspoons of oil. Season the chicken pieces with salt and pepper, then cook for 3-4 minutes per side until browned and fully cooked through. Return the vegetables to the pan with the chicken.

5-In a small bowl, mix together the 3 tablespoons of soy sauce, 1 tablespoon of honey, and 2 teaspoons of chili garlic sauce. In another bowl, whisk the 2 teaspoons of cornstarch with 2 teaspoons of cold water to create a slurry.

6-Combine the cornstarch mixture with the soy sauce mixture, then pour it into the pan with the chicken and vegetables. Increase the heat to high, bring it to a boil, and cook for 30 seconds until the sauce thickens nicely.

7-Sprinkle 2 tablespoons of sliced green onions and 1/3 cup of toasted cashews or almonds on top before serving. This step adds a nice crunch and flavor boost, and you can serve it with cooked brown rice if desired for a complete meal.