1. Prepare all your ingredients before you start cooking. Thinly slice the chicken breast and bell peppers, mince the garlic, and grate the ginger. Having everything ready is key to a smooth stir-fry.
2. Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat the pan.
3. Add the chicken slices in a single layer. Let them sear undisturbed for about 2 minutes to get a nice golden crust, then stir-fry for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
4. In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger, stirring quickly for about 30 seconds until fragrant—this always reminds me of how Mama Lou would say, “If you smell it, you’re halfway there.”
5. Add the sliced bell peppers and stir-fry for 3-4 minutes until they are tender-crisp but still vibrant.
6. Return the chicken to the pan. Stir in the soy sauce, rice vinegar, and chili flakes if using. Toss everything together and cook for another 1-2 minutes so the flavors meld beautifully.
7. Drizzle the sesame oil over the top and give the stir-fry one last toss. Taste and season with salt and pepper as needed.
8. Remove from heat, sprinkle with chopped scallions and toasted sesame seeds for that extra pop of flavor and texture.

One tip I’ve learned from countless afternoons cooking with Ouma is to keep the heat high and the ingredients moving. It’s what keeps the chicken juicy and the peppers crisp, just like Mama Lou used to say: “Cook fast, love faster.”