Ingredients:

  • 1.5 lbs (680g) chicken breast, cut into 1-inch cubes
  • 3 tbsp (24g) cornstarch
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30ml) avocado oil
  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) cornstarch
  • 1 tbsp (15ml) water
  • 2 cups (60g) snow peas, trimmed
  • 1 red bell pepper (150g), sliced into strips
  • 1 cup (100g) sliced carrots
  • ½ cup (60g) sliced almonds, unsalted
  • 3 green onions (20g), chopped

Instructions:

  1. Pat the chicken dry with paper towels. Toss the cubes in a bowl with cornstarch, salt, and pepper until evenly coated. Heat 1 tbsp (15ml) of oil in the wok over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2-3 minutes. Remove chicken and set aside.
  2. In the same pan, add the remaining 1 tbsp (15ml) of oil. Stir-fry the sliced almonds for 1-2 minutes until they smell nutty and turn golden. Quickly toss in the garlic, ginger, and white parts of the green onions, sautéing for 30 seconds until fragrant.
  3. Toss in the carrots, red bell pepper, and snow peas. Increase heat to high and stir-fry for 3-4 minutes until crisp-tender.
  4. Pour in the soy sauce mixture. Stir constantly as the sauce begins to bubble. Stir in the cornstarch slurry and simmer for 1 minute until the sauce transforms into a velvety glaze.
  5. Return the crispy chicken to the pan. Toss quickly for 60 seconds to coat every piece in the sauce. Garnish with the green parts of the onions and serve immediately.