Ingredients:

  • 1.5 lb chicken breast, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 3 green onions, cut into 1-inch pieces
  • 2 tbsp avocado oil

Instructions:

  1. In a medium bowl, toss the sliced chicken breast with 1 tbsp soy sauce, 1 tbsp cornstarch, and toasted sesame oil. Let marinate for 5–10 minutes.
  2. Whisk together the low-sodium soy sauce, water, honey, grated ginger, minced garlic, sriracha, and 1 tsp cornstarch in a separate jar until the cornstarch is fully dissolved.
  3. Heat 1 tbsp of avocado oil in a wok or large skillet over high heat until shimmering.
  4. Add the marinated meat in a single layer. Sear undisturbed for 2 minutes to form a mahogany crust, then toss and cook for another 2 minutes until just cooked through. Remove meat from the pan and set aside.
  5. Add the remaining 1 tbsp of oil to the pan. Sauté the broccoli florets first, followed by the julienned carrots and sliced red bell pepper, cooking until tender-crisp.
  6. Stir in the green onions and return the cooked meat to the pan.
  7. Pour the stir fry sauce over the mixture and toss continuously over high heat until the sauce thickens into a glossy glaze that coats the meat and vegetables.