Ingredients:

  • 1.5 lbs (680g) chicken breast
  • 1 tbsp avocado oil
  • 2 cups broccoli florets
  • 2 medium carrots
  • 1 medium bell pepper
  • 1 cup sugar snap peas
  • 1 small zucchini
  • 0.5 cup coconut aminos
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp arrowroot powder
  • 1 tbsp fresh ginger
  • 3 cloves garlic
  • 2 green onions
  • 1 tsp toasted sesame seeds
  • A pinch of sea salt
  • cracked black pepper

Instructions:

  1. Slice the 1.5 lbs of chicken into 1 inch strips, going against the grain for maximum tenderness.
  2. In a small bowl, combine the coconut aminos, toasted sesame oil, rice vinegar, arrowroot powder, ginger, and garlic. Whisk until the arrowroot 'disappears' to avoid clumps later.
  3. Chop all vegetables before the stove is even turned on.
  4. Add the avocado oil to the wok over high heat until it shimmers.
  5. Add the chicken strips in a single layer. Cook 3-4 minutes until golden and no longer pink. Don't crowd the pan; work in two batches if necessary.
  6. Transfer the chicken to a plate to prevent it from overcooking while we handle the vegetables.
  7. Add the broccoli and carrots to the same pan. Cook 2-3 minutes until bright green but still firm.
  8. Toss in the bell pepper, snap peas, and zucchini. Cook 2 minutes until the pepper edges just begin to soften.
  9. Pour the sauce mixture into the pan. Stir constantly for 1 minute until the liquid thickens and turns velvety.
  10. Return the chicken to the pan, toss to coat everything in the glaze, and top with green onions and sesame seeds.