1-2tablespoonsavocado oilor other high-smoke-point oil
2teaspoonschili garlic sauce
Mix together all of the sauce ingredients and set aside.
Heat a wok over high heat with a small amount of oil inside. Quickly stir-fry the chicken in small batches (don't crowd the wok!) until it is no longer pink on the outside. Remove from wok and set aside.
Reheat wok with a bit more oil. Stir-fry the vegetables in batches until bright and crisp, yet partially cooked. About 3 minutes.
Add chicken back into the pan, and pour the sauce mixture over the top. Cook over medium-high heat, stirring constantly until the chicken is cooked through and the sauce is thickened.
*Amount of sauce pictured represents triple the amount of sauce here. To get similar results, please triple the sauce recipe.