Capsicum-Free Chicken Stir Fry

I concocted a new recipe this evening and it is ALL GONE!  As a side note: Neither of my children would touch this, but they are not fond of trying new foods.  And my hubby and I probably should not of ate it all, but oh it was so good!

Anyway, I switched doctors and yesterday afternoon I was talking with the physicians assistant that I now see.  She mentioned stir fry while we were talking and the wheels started turning in my head.  Hmmmm. . . . stir fry sounds good, how can I make it without peppers and capsicum laced products?

I did some internet research and concocted the below recipe.  Enjoy!!!

Capsicum-Free Chicken Stir Fry

Ingredients
4 teaspoons cornstarch
2/3 cup water
3 tablespoons soy sauce ( I used San-J Tamari Soy Sauce, reduced sodium)
1 tablespoon vinegar
2 teaspoons brown sugar
2 tablespoons honey
3 boneless skinless chicken thighs, cut into 1-inch chunks
1/2 container fresh sliced mushrooms
1/2 floret broccoli, cut into small chunks
1/4 head cauliflower, cut into small chunks
8 baby carrots, cut into short slivers
4 cloves garlic, minced
2 1/2 cups hot cooked wild rice (I used Rice Select Royal Blend Rice)

Directions
Make stir-fry sauce by whisking together first six ingredients in a bowl and set aside.  Prepare the chicken and vegetables as instructed in ingredient list.  Start cooking in the rice according to packaging instructions (takes 20 minutes, but great flavor).  Now to the actually cooking . . . . Cook chicken in a large skillet with about 2 tablespoons canola oil on medium-high heat about 5 minutes, stirring occasionally.  Add vegetables and stir-fry sauce, cover until stir-fry sauce comes to a boil stirring occasionally.  After sauce comes to a boil remove lid and stir occasionally until the sauce is thicken and the vegetables are to preference (crunchy or a touch softened).  Serve the stir-fry over the warm wild rice.