Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb pound Chicken tenderloins or breasts
  • 2 tsp olive oil (divided use)
  • 1 tsp sesame oil (divided use)
  • 2 tablespoon butter (divided use)
  • 1/4 large onion or ½ small (cut into thick slices)
  • 2 cups (8oz) baby bella mushrooms (sliced)
  • 2 cups (about 1 large or 2 small) zucchini (chopped)
  • 2 cloves garlic (minced)
  • 3 ½ tablespoon coconut aminos (divided use)
  • 1 tsp lemon juice (optional)
  • salt
  • pepper
  • 1/2 cup Mayo
  • 1 T plus 1 tsp naturally sweetened ketchup
  • 1 tsp rice or apple cider vinegar
  • 1 tsp butter (melted)
  • 1/2 - 1 tsp paprika
  • 1/2- 1 tsp garlic powder
  • sprinkle of salt

Instruction

  •  Prep your yum yum sauce by mixing all the ingredients together, then placing your sauce in the fridge to chill and allow the flavors to meld together.  
  • Be sure you have your chicken and veggies diced before starting as this meal cooks quickly! 
  • Heat a pan or wok over medium high heat and add 1 tsp of olive oil, and ½ tsp of sesame oil. Add in diced chicken and lemon juice (if you have it) and cook until no longer pink. 
  • In the last minute or so of cook time, add in 1 Tbsp of butter and 3 Tbsp of coconut aminos.  Allow sauce to thicken a bit, then remove chicken and sauce from the pan and set aside to keep warm.  
  • In the same pan, add in the remaining 1 tsp of olive oil and ½ teaspoon of sesame oil and set to medium high heat. Sprinkle veggies with salt and pepper.  Cook until they are caramelized and tender, adding in garlic, 1 Tbsp butter and ½ tsp coconut aminos for the last minute of cooktime.  
  • You can add the chicken into your veggies at this point, or if you have picky eaters, then serve the chicken and veggies separate.  
  • Serve with Yum Yum sauce or your favorite dipping sauce.