Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced thin
  • 1 medium carrot, julienned
  • 2 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup mirin
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, and red pepper flakes to create the teriyaki glaze. Set aside.
  2. In a separate mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  3. Heat 1 tablespoon of avocado oil in a wok or large cast iron skillet over high heat until it begins to smoke.
  4. Add the chicken in a single layer. Sear undisturbed for 2 minutes to develop a mahogany crust. Flip and cook for 1 additional minute, then remove to a side plate (chicken should be 80% cooked).
  5. Add the remaining 1 tablespoon of oil to the pan. Toss in broccoli, sliced peppers, and julienned carrots. Stir-fry for 2-3 minutes until tender-crisp.
  6. Add the minced ginger and garlic to the vegetables, stirring for 30 seconds until fragrant.
  7. Return the chicken to the pan and pour in the teriyaki glaze. Toss constantly for 1-2 minutes until the sauce reduces into a thick, glossy coating that sticks to the chicken and vegetables.