Serves: 6

A weeknight dinner delight full of vegetables and flavor. Serve the stir fry with white or brown rice for a complete meal.


  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Add chicken back to skillet to warm up. Pour the sauce over the top, gently tossing everything together. Serve over white or brown rice.