CHICKEN STIR FRY

Cut up CHICKEN BREAST into 1.5” cubes,

salt and place into bag  (shake well to coat) with 1 tbsp cornstarch, set aside.

In bowl, combine

1/4 cup chicken broth

1 tbsp soy sauce

1/2 tsp rice vinegar

1/8 cup brown sugar monk fruit

1/2 tbsp corn starch

1 tsp grated fresh ginger

1 clove garlic

set aside

Chop up all vegetables,

ONION

GREEN PEPPER

RED PEPPER

CARROTS (sliced thin)

BROCCOLI

MUSHROOMS

In large skillet, heat 2 tbsp AVACADO OIL

place chicken spaced apart and fry on medium high heat for 4 minutes (do not move around)

flip chicken, cook additional 3 minutes, place on paper towel to drain.

In wok, heat 2 tbsp AVACADO OIL

add all vegetables and sauté until tender (about 12-15 minutes)

Add in sauce, cook until thickened, about 1-2 minutes

Top with the CHICKEN

chopped GREEN ONION

SESAME SEEDS