Ingredients:

  • 1.5 lbs chicken breast, sliced into thin 1/4-inch strips
  • 2 tbsp cornstarch, divided
  • 1 tbsp avocado oil
  • 0.5 tsp fine sea salt
  • 0.25 cup low-sodium tamari
  • 2 tbsp rice vinegar
  • 1 tbsp raw honey
  • 1 tsp toasted sesame oil
  • 2 cups broccoli florets, cut small
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced

Instructions:

  1. Toss the sliced chicken breast with 1 tablespoon of cornstarch, salt, and avocado oil in a bowl until evenly coated. Heat a wok or heavy skillet over high heat until smoking. Add the chicken in a single layer and sear undisturbed for 60 seconds. Toss for another 2 minutes until cooked through, then remove from the pan.
  2. In the same pan, add the broccoli and bell peppers. Stir-fry for 2 minutes until colors are vibrant. Add the garlic, ginger, and white parts of the green onions, stirring constantly for 30 seconds until fragrant.
  3. Return the chicken to the pan along with the snap peas. Whisk the tamari, rice vinegar, honey, sesame oil, and the remaining 1 tablespoon of cornstarch. Pour the sauce into the pan and toss for 1 minute until the sauce thickens into a mahogany glaze. Garnish with green onion tops.