Chicken and Bean Sprout Stir Fry

1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, minced and pared
2 garlic cloves, minced
3/4 cup scallion, chopped
3/4 cup carrot, chopped
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey

In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.

To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.

Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.

Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.

Top warm sprouts with chicken mixture.