Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • 0.5 tsp red pepper flakes

Instructions:

  1. In a small mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, grated ginger, honey, and red pepper flakes; set the glaze aside.
  2. Season the cubed chicken breast with salt and black pepper. Chop the broccoli, bell peppers, and snap peas into uniform sizes.
  3. Heat avocado oil in a 12-inch cast iron skillet or non-stick wok over medium-high heat until shimmering.
  4. Add chicken in a single layer (cook in batches if they don't fit in one layer). Sear undisturbed for 3 minutes until a golden-brown crust forms, then toss and cook for another 2-3 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  5. In the same pan, add the broccoli florets, red bell pepper, and yellow bell pepper. Stir-fry for 3-4 minutes until edges are slightly charred but centers remain crisp.
  6. Stir in the minced garlic and snap peas and cook for 60 seconds until fragrant.
  7. Return the cooked chicken to the pan and pour the glaze over the mixture.
  8. Toss continuously for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy finish.