Ingredients

The following ingredients have 6 Servings
  • 3 tablespoon light soy sauce ((or a gluten-free alternative))
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey ((I use sugar-free honey))
  • 1 tablespoon hot pepper sauce (such as sriracha )
  • 1 teaspoon cornstarch (or a low-carb alternative)
  • 1 lb. frozen chopped vegetables
  • 2 tablespoons avocado oil
  • 1.5 lb. boneless skinless chicken breasts (cut into bite-size pieces)
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • 1/4 cup scallions (green parts, thinly sliced)

Instruction

  • Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
  • Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
  • In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
  • Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes.
  • Add the garlic and ginger and cook, stirring, for 1 minute.
  • Give the sauce a quick additional stir, then add the vegetables and the sauce to the pan. Cook, stirring gently, until the chicken is cooked through, everything is well-coated, and the sauce thickens, about 2 minutes.
  • Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.