Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch pieces
  • 1 tbsp Cornstarch
  • 1 tsp Toasted Sesame Oil
  • 1 pinch Kosher salt
  • 1/4 cup Low-sodium Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Garlic Sauce
  • 2 cups Broccoli florets
  • 1 Red Bell Pepper, sliced into thin strips
  • 1 large Carrot, julienned
  • 1/2 cup Snap Peas, trimmed
  • 3 Green Onions, sliced
  • 2 tbsp Avocado oil

Instructions:

  1. In a medium bowl, toss the sliced chicken with cornstarch, sesame oil, and salt. Let it sit for 5 minutes to velvet the meat while prepping vegetables.
  2. Whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and chili garlic sauce in a small bowl until well combined.
  3. Heat 1 tablespoon of avocado oil in a wok or large heavy-bottomed skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 2 minutes. Toss and cook for another 2-3 minutes until golden and cooked through. Remove chicken from the pan and set aside.
  4. Add the remaining tablespoon of oil to the pan. Add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until crisp-tender and vibrant.
  5. Return the chicken to the pan and pour the sauce over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze. Garnish with green onions and serve immediately.