Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, thinly sliced
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) sesame oil
  • 2 tbsp (30ml) vegetable oil
  • 1 cup (150g) bell peppers, thinly sliced (any color)
  • 1 cup (150g) snap peas, trimmed
  • 1 cup (150g) broccoli florets
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • ½ cup (70g) chopped almonds (toasted for extra flavor)
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) rice vinegar

Instructions:

  1. In a mixing bowl, combine soy sauce, cornstarch, and sesame oil. Add sliced chicken and mix until well-coated. Let it marinate for 10 minutes.
  2. In a separate bowl, whisk together soy sauce, honey, and rice vinegar. Set aside.
  3. Heat vegetable oil in a wok over medium-high heat until shimmering.
  4. Add the marinated chicken to the wok in one layer. Cook for 3-4 minutes until golden brown, flipping halfway.
  5. Stir in bell peppers, snap peas, broccoli, garlic, and ginger. Cook for another 3-4 minutes until vegetables are crisp-tender.
  6. Pour the sauce over the stir-fry and toss to combine. Sprinkle toasted almonds on top and stir for an additional minute to heat through.
  7. Plate the stir-fry and enjoy immediately!