Follow these step-by-step instructions for a perfect stir-fry every time. The key is to have all your ingredients prepped and ready to go before you even turn on the stove—a technique the French call mise en place.

1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Slice them thinly against the grain, about ¼-inch thick. In a medium bowl, toss the sliced chicken with the 1 tablespoon of cornstarch, salt, and pepper until it’s lightly and evenly coated. This step is crucial for getting a beautiful sear and locking in moisture. Set aside.
2. Mix the Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: low-sodium soy sauce, honey (or maple syrup), rice vinegar, toasted sesame oil, red pepper flakes (if using), and water. Set this aside near your cooking area.
3. Heat the Pan: Place a large skillet or wok over medium-high heat. Allow it to get very hot before adding any oil. You’ll know it’s ready when a drop of water sizzles and evaporates almost instantly.
4. Sear the Chicken: Add 1 tablespoon of the avocado oil to the hot pan. Carefully add the cornstarch-coated chicken in a single layer, being careful not to overcrowd the pan. You may need to do this in two batches. Let the chicken cook undisturbed for 2-3 minutes, until it’s golden brown on the first side. Flip the pieces and cook for another 2-3 minutes, or until the chicken is cooked through and no longer pink. Remove the cooked chicken from the pan and set it on a plate.
5. Sauté the Aromatics and Vegetables: Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the sliced yellow onion and red bell pepper. Stir-fry for 3-4 minutes, until the vegetables begin to soften but are still crisp-tender. Add the minced garlic and grated ginger to the pan and cook for another 30-60 seconds, stirring constantly until fragrant. Be careful not to burn the garlic.
6. Wilt the Kale: Add the chopped kale to the skillet. It will look like a mountain of greens, but don’t worry—it will cook down significantly. Pour about 2-3 tablespoons of water or broth into the pan to create steam, and cover with a lid for 1-2 minutes. This will help the kale wilt quickly. Uncover and continue to stir-fry for another 2-3 minutes until the kale is tender but still vibrant green.
7. Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Give your prepared sauce a quick whisk to recombine the ingredients, then pour it all over the chicken and vegetables.
8. Simmer and Thicken: Stir everything together to ensure it’s well-coated in the sauce. Allow the stir-fry to simmer for 1-2 minutes. The heat will activate the residual cornstarch from the chicken, slightly thickening the sauce so it clings beautifully to every ingredient.
9. Serve Immediately: Remove the skillet from the heat. Garnish with sesame seeds or sliced green onions if desired, and serve immediately for the best texture and flavor.