Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 large bell peppers (red, yellow, or orange), sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp Kashmiri red chili powder
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the avocado oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering. Add the turmeric, cumin, garam masala, and chili powder, stirring constantly for 30-60 seconds until aromatic.
  2. Increase heat to high. Season the cubed chicken with sea salt and cracked black pepper. Add the chicken in a single layer and let it sit undisturbed for 2-3 minutes to develop a mahogany-colored crust. Stir and cook for another 3-4 minutes until golden and nearly cooked through, then remove the chicken from the pan and set aside.
  3. In the same spice-infused pan, add the sliced onions and bell peppers. Sauté for 3-5 minutes until the onions are translucent and peppers are tender-crisp. Stir in the minced garlic, grated ginger, and fresh lemon juice, then return the chicken to the pan to combine and heat through.