Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into thin strips
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup hoisin sauce
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp apple cider vinegar
  • 2 tbsp peanut oil
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 2 green onions, sliced

Instructions:

  1. In a small bowl, whisk together the hoisin sauce, reduced-sodium soy sauce, honey, minced ginger, garlic, and apple cider vinegar until smooth.
  2. In a separate bowl, toss the chicken strips with cornstarch, salt, and pepper until evenly coated.
  3. Heat 1 tbsp of peanut oil in a wok or cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer—cook in batches if they don't fit in one layer—and sear for 3–4 minutes without moving until a chestnut brown crust forms, then flip and cook for another 2 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
  4. Add the remaining 1 tbsp of peanut oil to the same pan. Toss in the broccoli, red bell pepper, and snap peas; stir-fry for 3–5 minutes until the vegetables are vibrant in color and tender-crisp.
  5. Return the seared chicken to the pan and pour the prepared sauce over the mixture. Toss continuously for 1–2 minutes over high heat until the sauce bubbles and thickens into a glossy glaze that clings to the ingredients. Remove from heat immediately.
  6. Garnish with sliced green onions and serve immediately.