Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sesame oil, divided
  • 1.5 lbs boneless chicken breasts or thighs, cut into bite-sized pieces
  • 1 bell pepper, sliced into thin strips
  • 1 shallot, diced
  • 6 ribs celery, thinly-sliced on a diagonal
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/4 cup coconut aminos
  • 1 tbsp Bob's Red Mill arrowroot starch
  • 1 tbsp fish sauce
  • 1 tbsp white vinegar
  • 1 tbsp freshly-ground black pepper ((best if freshly ground))
  • sesame seeds (optional topping)
  • red chili flakes (optional topping)
  • sliced green onions (optional topping)

Instruction

  • Prepare chicken, bell pepper, shallot, celery, garlic and ginger as noted.
  • Whisk together the sauce ingredients in a small bowl or jar until combined.
  • Heat 1 tbsp sesame oil over medium-high heat in a large skillet or wok. Add chicken and sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through. Transfer to a plate.
  • Add the remaining 1 tbsp sesame oil to the pan, along with the bell pepper, shallot, celery, ginger and garlic. Sauté for 3-4 minutes, stirring occasionally.
  • Add the chicken back into the pan. Give the sauce mixture a quick stir to make sure it is mixed up well and then add the sauce mixture to the pan. Stir until the veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened.
  • Remove from heat and taste and season with any salt and/or freshly ground black pepper as desired. Serve immediately with any optional toppings.