Heat a large non-stick skillet on medium heat. Add a tablespoon of avocado oil, along with the minced garlic and ginger. Sauté for about one minute.
Now, add the sugar snap peas and bell pepper to the skillet. Cook for around five minutes, stirring occasionally.
Once the vegetables are just cooked, remove them from the skillet and set them aside.
To the same skillet, add the remaining tablespoon of avocado oil. Once hot, add the pieces of chicken thighs to the pan. Cook for about five to seven minutes, stirring occasionally.
While the chicken is cooking, mix the soy sauce with the water and corn starch in a small bowl.
After the chicken has cooked through, pour the soy sauce mixture over it. Stir continuously until the sauce thickens.
Add back the previously cooked snap peas and bell pepper to the skillet, along with the chopped scallions. Stir everything together for a minute.
Turn off the heat once everything is well combined. Serve the Chicken Snap Pea Stir Fry hot.
