Honey Mustard Chicken with Rainbow Vegetables

Ingredients

• 2 heads of broccoli
• 1 red bell pepper
• ⅓ cup plus 1 teaspoon cornstarch
• ¾ cup water
• 2 tablespoon all-purpose flour
• ¾ pound of boneless, skinless chicken cut into small pieces (i used chicken thighs)
• ⅓ cup oil
• 1 red onion, thinly sliced
• 4 pods of garlic, thinly sliced
• 1 tablespoon freshly grated ginger
• 3 tablespoons honey mustard dressing (such as newman’s own)
• 1 tablespoon sriracha or commercial chili garlic sauce
• 2 tablespoons soy sauce

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