Ingredients:

  • 3 large poblano peppers, sliced into 1/2-inch strips
  • 1 medium yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp avocado oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 tsp smoked paprika
  • 1/4 tsp red pepper flakes

Instructions:

  1. Whisk together the soy sauce, apple cider vinegar, honey, and smoked paprika in a small bowl and set aside.
  2. Heat 1 tbsp of avocado oil over medium-high heat in a cast iron skillet or wok until shimmering.
  3. Add the sliced chicken breast in a single layer. Sear until golden brown (about 3-4 minutes), then remove from the pan and set aside on a plate.
  4. In the same pan, add the sliced poblanos and onions. Stir-fry for 4-5 minutes until the peppers develop mahogany-colored charred edges but retain a slight snap.
  5. Stir in the sliced cremini mushrooms and minced garlic, cooking for an additional 2-3 minutes until softened.
  6. Return the seared chicken to the pan and pour the prepared sauce over the mixture. Toss everything together for 1-2 minutes until the sauce is glossy and clings to the ingredients.
  7. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.