Ingredients:

  • 1½ lb boneless skinless chicken breast, sliced into thin strips
  • ½ tsp salt
  • 2 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 medium red bell pepper, sliced
  • 8 oz sliced mushrooms
  • 2 cups shredded cabbage
  • 1 tbsp avocado oil
  • ¼ cup coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • ¼ tsp red pepper flakes

Instructions:

  1. Whisk together the coconut aminos, apple cider vinegar, minced ginger, minced garlic, toasted sesame oil, and red pepper flakes in a small bowl and set aside.
  2. Slice the chicken against the grain into 1/4-inch strips and chop all vegetables into uniform sizes.
  3. Heat 2 tablespoons of avocado oil in a wok or cast iron skillet over medium-high heat until shimmering.
  4. Add the chicken strips in a single layer; sear undisturbed for 2-3 minutes to develop a brown crust, then stir-fry for another 2-3 minutes until the thickest piece reaches an internal temperature of 165°F (74°C). Remove chicken to a plate and set aside.
  5. Add 1 tablespoon of avocado oil to the same pan. Toss in the broccoli and red bell pepper, stir-frying for 3 minutes. Add the mushrooms and cabbage, cooking for an additional 2-3 minutes until the broccoli is bright green and crisp-tender.
  6. Return the seared chicken and any accumulated juices to the pan. Pour the prepared sauce over the mixture.
  7. Toss continuously over high heat for 1-2 minutes until the sauce reduces into a glossy glaze that clings to the chicken and vegetables.