Ingredients

2 tablespoons avocado oil (divided)

2 pounds chicken thighs, boneless and skinless, cut into 1-inch cubes

2 teaspoons kosher salt (divided, or more to taste)

3 cups vegetable medley (such as broccoli, mushrooms, peppers, mini corn, onions, carrots, sugar snap peas)

⅔ cup low sodium soy sauce

½ cup chicken stock

1 tablespoon cornstarch

2 tablespoons sesame oil

3 tablespoons light brown sugar (packed)

1 tablespoon ginger, grated

3 cloves garlic, minced

Instructions

Step 1: In a medium bowl, whisk together the chicken stock and cornstarch until smooth. Add the soy sauce, sesame oil, light brown sugar, grated ginger, and minced garlic; whisk again and set the stir fry sauce aside.

Step 2: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed chicken thighs in batches if needed, season with 1 teaspoon of salt, and cook for about 5 minutes until cooked through, stirring often. Remove the chicken and set aside.

Step 3: Reduce the heat to medium and add the remaining tablespoon of avocado oil to the skillet. Add the vegetable medley along with the remaining teaspoon of salt. Cook, stirring occasionally, until vegetables are crisp-tender, about 5–7 minutes.

Step 4: Return the cooked chicken to the skillet with the vegetables and stir to combine.

Step 5: Whisk the reserved stir fry sauce again, then pour it over the chicken and vegetables. Stir gently to combine, bring to a boil while stirring occasionally, and cook for about 1 more minute until the sauce thickens slightly. Serve hot with rice or noodles.

Tips & Variations

Use chicken breast if you prefer leaner meat, but thighs remain juicier and more flavorful.

Swap the vegetable medley with your favorite fresh or frozen vegetables to customize the dish.

For extra heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce.

To keep vegetables crispier, cook them separately and combine at the end.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables can be used. Thaw and drain excess water before cooking to prevent sogginess. Cooking time may vary slightly depending on the vegetables used.

How do I make the sauce thicker?

If you prefer a thicker sauce, you can add a little more cornstarch slurry (cornstarch mixed with water) and cook for an additional minute, stirring constantly until it reaches your desired consistency.