Ingredients:

  • 1 lb boneless skinless chicken thighs, thinly sliced across the grain
  • 5 tbsp reduced-sodium soy sauce
  • 1 tbsp cornstarch plus 1 tsp cornstarch
  • 1 tsp white pepper
  • 1 tbsp water
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 2 scallions, sliced into 1-inch pieces

Instructions:

  1. In a medium bowl, combine the sliced chicken thighs with 1 tbsp soy sauce, 1 tbsp cornstarch, white pepper, and water. Mix well and let sit for 10 minutes.
  2. In a small jar or bowl, whisk together 1/4 cup reduced-sodium soy sauce, honey, apple cider vinegar, sesame oil, and 1 tsp cornstarch until the cornstarch is fully dissolved.
  3. Heat 1 tbsp avocado oil in a wok over high heat until shimmering. Add the chicken in a single layer (cook in batches if they don't fit in one layer). Let it sear undisturbed for 2 minutes, then toss and cook for another 2 minutes until the internal temperature reaches 165°F/74°C. Remove chicken to a plate.
  4. Add the remaining 1 tbsp avocado oil to the same pan. Toss in the broccoli, carrots, and bell peppers. Stir-fry for 3-4 minutes until edges are slightly charred but centers remain crisp.
  5. Create a small well in the center of the vegetables. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  6. Return the chicken and any accumulated juices to the pan. Pour the sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens into a glossy coating.
  7. Fold in the sliced scallions and remove from heat immediately.