Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, thinly sliced against the grain
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5g) cornstarch
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) cornstarch
  • 2 tbsp (30ml) water
  • 2 tbsp (30ml) avocado oil
  • 2 large (300g) green bell peppers, sliced into strips
  • 1 medium (150g) yellow onion, sliced into wedges
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated

Instructions:

  1. Slice the chicken into uniform, thin strips to ensure even cooking. Whisk together the soy sauce and cornstarch in a bowl, then toss in the chicken until fully coated. Set aside for 10 minutes.
  2. In a separate small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water until the cornstarch is fully dissolved.
  3. Heat 1 tbsp (15ml) of oil over high heat until it shimmers. Add the chicken in a single layer, spreading it out to maximize contact. Sear for 2-3 minutes without moving it, then flip and cook for another 2 minutes until just cooked through. Remove chicken from the pan and set aside on a plate.
  4. Wipe the pan if needed and add the remaining 1 tbsp (15ml) of oil. Toss in the sliced onions and green peppers. Stir-fry on high heat for 3-4 minutes until the edges are slightly charred but the centers remain crisp.
  5. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  6. Return the seared chicken to the pan. Pour in the prepared sauce and toss everything together over high heat for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.