Thanks to avocado oil's high smoke point, it's a great choice for stir frying. Plus, its buttery texture is a nice, rich addition. Look for green beans and snap peas that are pre-trimmed to help cut prep time. The added step of deglazing the pan with the sauce picks up little bits of flavor from the chicken and vegetables, making this stir-fry even more delicious. Also, be sure your pan is hot before adding your chicken to keep it from sticking. Serve this super flavorful stir-fry over your favorite rice (go for brown rice for a fiber boost).
How to Make It
Heat 2 teaspoons oil in a large wok or skillet over medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6 minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans, snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.
Whisk together fish and soy sauces, honey, sambal oelek, 1 teaspoon water, and cornstarch in a small bowl. Add to wok with chicken, stirring to coat chicken and veggies; cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and scallions.
