Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) avocado oil (or other high-heat cooking oil)
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) ground ginger
  • ¼ tsp (1.25g) black pepper
  • Pinch of salt
  • 1 tbsp (15ml) avocado oil (or other high-heat cooking oil)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1 cup (75g) sliced carrots
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • ¼ cup (60ml) gluten-free tamari (or coconut aminos for soy-free)
  • 2 tbsp (30ml) honey or maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) cornstarch (or tapioca starch)
  • 2 tbsp (30ml) water
  • 2 tbsp (30ml) sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Toss chicken with oil, garlic powder, ginger, salt, and pepper.
  2. Heat oil in wok/skillet over medium-high heat. Sauté chicken until cooked through and lightly browned (internal temp 165°F/74°C). Remove from wok and set aside.
  3. Add oil to the wok. Add bell peppers, onion, broccoli, carrots, garlic, and ginger. Stir-fry until vegetables are crisp-tender (about 5-7 minutes).
  4. In a small bowl, whisk together tamari, honey, rice vinegar, sesame oil, cornstarch, and water.
  5. Pour sauce over vegetables. Bring to a simmer and cook until sauce thickens slightly (about 1-2 minutes).
  6. Return cooked chicken to the wok and toss to coat with the sauce.
  7. Sprinkle with sesame seeds and green onions. Serve immediately over rice or cauliflower rice.