Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp avocado oil
  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • ½ tsp ground ginger
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sliced carrots
  • 2 tbsp low-sodium chicken broth

Instructions:

  1. In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, apple cider vinegar, and ground ginger.
  2. In a medium bowl, toss the cubed chicken breast with cornstarch, salt, and black pepper until evenly coated in a thin layer.
  3. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, leaving space between pieces; cook without moving for 3 minutes to form a golden-brown crust, then stir and cook for another 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  4. Add the remaining 1 tablespoon of avocado oil to the same pan over high heat. Add the broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry for 4-5 minutes. If the vegetables appear too dry, stir in 2 tablespoons of low-sodium chicken broth to create steam, cooking until tender-crisp and vibrant.
  5. Return the seared chicken to the pan with the vegetables. Pour the prepared honey garlic sauce over the mixture. Stir constantly for 2-3 minutes as the sauce bubbles and reduces into a thick, glistening glaze that clings to the ingredients, then remove from heat immediately.