Ingredients:

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 2 tsp honey
  • 1 tsp sriracha
  • 1 lb lean chicken mince
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 Thai bird's eye chilies, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1/2 cup fresh mint leaves, roughly torn
  • 1 stalk green onion, sliced on the bias

Instructions:

  1. Whisk together the soy sauce, fish sauce, lime juice, honey, and sriracha in a small bowl and set aside.
  2. Heat avocado oil in a wok or large cast iron skillet over medium-high heat until shimmering. Add chicken mince, spreading it across the pan, and sear undisturbed for 2-3 minutes. Break the meat apart and cook until no longer pink.
  3. Stir in the minced garlic, grated ginger, and sliced chilies. Stir-fry for 60 seconds until aromatic.
  4. Add the red bell peppers and snap peas, tossing for another 2 minutes until vegetables are bright and tender-crisp.
  5. Pour the prepared sauce over the mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken in a glossy sheen.
  6. Remove the pan from the heat. Fold in the torn mint leaves and sliced green onions, stirring just until the mint wilts slightly from the residual heat.