For the Stir-Fry
1 lb. boneless, skinless chicken thighs (cut into 1” pieces)
½ white onion, thinly sliced
1 large zucchini, cut into thin strips
1 red bell pepper, cut into thin strips
1 to 2 cups broccoli florets
2 Tbsp. avocado oil
1 Tbsp. coconut oil or ghee
salt & pepper, to taste
toasted sesame seeds
sliced green onions
For the Sauce
½ cup soy sauce or coconut aminos
2 Tbsp. toasted sesame seeds
1 Tbsp. honey (optional)
1 Tbsp. tomato paste
1 tsp dried ginger
1 tsp Dijon mustard
1 tsp minced garlic
pinch of salt
In a blender, pulse the sauce ingredients until smooth. Set aside.
Heat the avocado oil in a large skillet or wok over medium high heat. Add the chicken, sautéing until all sides are lightly browned & the chicken is cooked through (about 7-8 minutes). Transfer the cooked chicken to a plate and set aside.
Melt the coconut oil or ghee in the same skillet, and add the onion, zucchini, bell pepper, and broccoli. Cook, stirring occasionally until as tender as you like, about 5 minutes.
Stir the chicken back into the skillet, cooking for a few minutes until warmed through. Stir in about ½ of the sauce, and save the other ½ to drizzle over the top at the end.
Serve hot with additional sauce drizzled over top, and sprinkled with sesame seeds and green onion to garnish.