1. Prepare the chicken. Place the chicken pieces in a bowl and add the Roasted Garlic Dip Mix and 2 tablespoons cornstarch. Toss until the chicken is evenly coated.

2. Cook the pasta. Cook the pasta according to package directions. During the final 2 minutes of cooking, add the broccoli to the pasta water. Drain the pasta and broccoli together and set aside.

3. Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken to a plate and set aside.

4. Cook the vegetables. Add the carrots and red bell pepper to the same skillet. Stir-fry for 2–3 minutes, until slightly tender but still crisp.

5. Make the sauce. In a small bowl, whisk together the Raw Honey, soy sauce, oyster sauce, rice vinegar, sesame oil, and grated ginger. In a separate small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Whisk the cornstarch mixture into the sauce.

6. Bring it together. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken.

7. Add the pasta. Add the cooked pasta and broccoli to the skillet. Toss gently until everything is evenly coated in the honey garlic sauce and heated through.

8. Finish and serve. Stir in the sliced green onions. Divide among serving bowls and garnish with additional green onions and sesame seeds, if desired.

Make It Sting!

Want to turn up the heat? Substitute Fingerlakes Honey Company's Sting Honey for the Raw Honey. Choose Mild, Medium, or Hot depending on how much sweet heat you like!