Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 3 large (approx. 500g) bell peppers (red, yellow, and orange), 1-inch pieces
  • 1 medium (110g) yellow onion, sliced into strips
  • 2 tbsp (30ml) avocado oil
  • ¼ cup (60ml) soy sauce
  • 1 tbsp (21g) honey
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 1 tsp (5ml) toasted sesame oil

Instructions:

  1. Cut the chicken into consistent 1-inch cubes and chop the bell peppers into matching 1-inch chunks to ensure even cooking.
  2. Heat 1 tbsp (15ml) of oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Cook for 3–5 minutes without moving until a golden-brown crust forms, then flip and cook until just done. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp (15ml) of oil to the same skillet. Toss in the sliced onions and bell peppers and stir-fry for 3–4 minutes until the skins are blistered and slightly charred.
  5. Lower the heat to medium. Return the cooked chicken to the pan and pour in the mixture of soy sauce, honey, garlic, ginger, and sesame oil.
  6. Stir constantly for 2 minutes as the sauce reduces into a velvety coating that glazes the chicken and peppers. Remove from heat immediately.