Broccoli chicken stir fry , with carrots is fairly is easy to put together and delicious on any day of the week. For this recipe am using boneless and skinless chicken thighs, cut into fairly good size for a bite or two. The broccoli florets, carrots, peppers , onions and peas are pre blanched to quicken the cooking and also set the color. The dish is finished with a touch of soy and balsamic for color and umami. INGREDIENTS 2 Lb Boneless and skinless chicken thighs, cut into bite size 2 Tbs Vegetable oil Salt and pepper to taste 2 Cups Broccoli , cut into florets ( bite size ) 2 Cups Carrots, peeled and cut into bite size 1 Cup Orange? Yellow? Red Bell pepper, cut into bite size 1 Cup White/ Yellow onion, cut into florets ( cut into wedges and then separate ) 1/2 Cup Frozen peas 1 Tbs Garlic, chopped 1Tbs Ginger, minced 2 Tbs Soy sauce 1 Tbs Balsamic vinegar or rice wine vinegar 1 Tsp Honey ( Optional, to balance flavors ) ! Tbs Fresh parsley, chopped plus extra for garnish 1 Scallion ( Green onion) chopped for garnish