Ginger Sesame Chicken & Crisp Vegetable Stir-fry

In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/2 cup chicken broth, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Set this sauce mixture aside.

Slice 1 lb of chicken breast against the grain into thin, bite-sized strips. Slice 1 red bell pepper into strips, peel and slice 2 carrots into thin rounds, and ensure the 2 cups of broccoli florets are cut into manageable pieces.

Heat 1/2 tbsp of avocado oil in a large wok or skillet over medium-high heat. Add the chicken strips in a single layer (do this in two batches if necessary to avoid overcrowding). Cook for 3-4 minutes until golden and cooked through. Remove chicken to a plate.

Add the remaining 1/2 tbsp avocado oil to the same pan. Add the sliced carrots and broccoli florets. Stir-fry for 3 minutes until colors brighten.

Add the red bell pepper strips and 1 cup snow peas to the pan. Stir-fry for another 2 minutes until vegetables are crisp-tender.

Return the cooked chicken and its juices to the pan. Whisk the reserved sauce once more (cornstarch may settle) and pour it over the mixture. Toss everything constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze coating the ingredients. Serve immediately.