· 1/4 cup soy sauce, tamari, or coconut aminos· 1 tablespoon lemon juice· 1 tablespoon honey· 1 tablespoon sesame oil· 1 tablespoon rice wine vinegar· 1/2 teaspoon red pepper flakes, plus more to taste for added heat· 1 pound chicken breasts, cut into bite-sized pieces· 3 cloves garlic, minced· 3 large carrots, peeled and julienned· 1 large red bell pepper, julienned· 1 large yellow bell pepper, julienned· 1 cup snow peas, sliced into 1” pieces· 8 ounces button mushrooms, sliced thinly· 2 cups frozen broccoli, defrosted· 2 tablespoons avocado oil or olive oil, divided· 1 tablespoon cornstarch or arrowroot powder· 4 cups cooked rice, noodles, or other serving options· Sliced green onions and toasted sesame seeds, for serving
Step 1In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.Step 2When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.Step 3Drain the chicken from the marinade, reserving the marinade and placing it back in the fridge. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.Step 4Pour the remaining olive oil into the wok, and then add in the garlic. Cook for a minute, or until fragrant. Add in the carrots, bell peppers, snow peas, and mushrooms. Cook until bright in color and just crisp-cooked, about three minutes.Step 5Add in the broccoli and cooked chicken. Reduce heat to medium-low.Step 6Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired.