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Whisk honey, soy sauce, and ginger together, set aside.
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Blanch green beans in salted boiling water for 5 minutes; while the chicken is cooking.
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Toss cubed chicken with cornstarch and add to a heated wok/sauté pan on medium-high heat.
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Cook for about 5 minutes or until browned.
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Remove from pan and set aside.
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Add the garlic, green beans, mushrooms, and red pepper to the still hot wok/pan and cook for 5 minutes.
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Add the chicken and cook together, slowly adding the chicken broth.
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Cook for an additional 2 minutes.
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Once the chicken and the vegetables are tender crisp, add the honey-soy-ginger sauce to the pan and allow to bubble together for 2 minutes.
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Season with black pepper.
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Serve over rice if desired.