Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce (for marinade)
  • 1 tsp toasted sesame oil
  • 1/4 cup soy sauce (for sauce)
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 cup snap peas or carrots
  • 2 tbsp avocado oil

Instructions:

  1. Combine the chicken pieces with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Note: Let this sit for 10 minutes to allow the cornstarch to bond with the protein.
  2. Mix 1/4 cup soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes in a small bowl.
  3. Add 2 tbsp avocado oil to your skillet over high heat until it begins to shimmer and smoke slightly.
  4. Spread the chicken in a single layer and cook for 4 minutes until the edges are golden and the centers are opaque.
  5. Transfer the chicken to a plate. Note: This prevents the chicken from overcooking while the vegetables soften.
  6. Add broccoli and carrots (or snap peas) to the pan, cooking for 3 minutes until bright green and slightly charred.
  7. Toss in the red peppers for 2 minutes until they just begin to soften but still retain a snap.
  8. Return the chicken and any accumulated juices to the pan.
  9. Pour the soy honey mixture over everything.
  10. Toss constantly for 1 minute until the sauce bubbles and transforms into a glossy, thick glaze.