Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 4 cups fresh or frozen chopped veggies
- 1/2 cup coconut aminos or soy sauce
- 1 tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
Instructions
- Steam the chopped veggies in a large frying pan or wok unti just softening about 3-5 mintues
- Remove the veggies from the pan and drain the water
- Cut chicken breast into bite size strips and toss in arrowroot starch until each piece is evenly coated
- Heat oil in the frying pan or wok over medium heat
- Add chicken to warm oil and cook for 5 minutes, tossing frequently
- While chicken cooks prepare a sauce by mixing coconut aminos or soy sauce, rice vinegar, fish sauce, honey, and sesame oil in a small bowl
- Increase heat to medium-high and add veggies and sauce to the pan with the chicken
- Allow the sauce to bubble and thicken and then toss the chicken and veggies in the sauce to coat, cook for about 3 mintues
- Remove from the heat and garnish with sesame seeds
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.