Ingredients:

  • 1 lb boneless, skinless chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp avocado oil
  • 2 cups broccoli florets, cut small
  • 1 cup carrots, julienned or thinly sliced
  • 1 cup sugar snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth. Set aside.
  2. Heat 1 tbsp of oil in a large wok or non-stick skillet over medium-high heat until shimmering.
  3. Add chicken strips in a single layer. Cook for 3–5 minutes without overcrowding, stirring occasionally until the edges are caramelized and golden. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, add another splash of oil if needed. Toss in the carrots and broccoli, stirring frequently for 3 minutes.
  5. Add the snap peas, minced garlic, and grated ginger. Continue to sauté for another 2 minutes until the garlic is fragrant and vegetables are bright but still crisp.
  6. Return the cooked chicken to the pan. Give the soy-ginger sauce a final stir to incorporate any settled cornstarch, then pour it over the chicken and vegetables.
  7. Toss constantly for 1–2 minutes until the sauce thickens into a glossy, mahogany-colored coating.