Garlic-Soy Chicken Stir-Fry

Ingredients

1 tablespoon avocado oil, divided

6 (4-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces

1 red bell pepper (about 6 oz.), sliced

6 ounces trimmed fresh green beans

4 ounces trimmed fresh sugar snap peas

1/4 cup minced shallot

3 garlic cloves, thinly sliced

1 tablespoon fish sauce

2 1/2 teaspoons lower-sodium soy sauce

2 teaspoons honey

1 teaspoon sambal oelek (ground fresh chile paste)

1 teaspoon water

1/2 teaspoon cornstarch

1/4 cup unsalted dry-roasted peanuts

3 tablespoons sliced scallions

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.