Ingredients
- 2 chicken breasts, cubed
- 4 tbsp avocado oil, separated
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- ½ large bok choy, sliced vertically into thin strips
- 2 thinly sliced carrots
- ½ onion thinly sliced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp honey
- 1 tsp sriracha
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp sesame oil
Directions
- In a large skillet over medium heat, add 2 tbsp avocado oil and chicken breasts. Cook chicken until no longer pink in the middle, about 10-12 minutes. Once cooked though, remove the chicken and place in a bowl off to the side.
- Add the remaining 2 tbsp avocado oil to the skillet along with the broccoli and carrots. Cook for 7-10 minutes, until soft and then add the mushrooms and bok choy, cooking for an additional 5 minutes.
- While the vegetables are cooking, in a small bowl, whisk together the sauce: soy sauce, rice vinegar, honey, sriracha, minced garlic, minced ginger, and sesame oil.
- Add chicken back to skillet to warm up. Pour the sauce over the top, gently tossing everything together. Serve over white or brown rice.