Chicken and Vegetable Stir Fry with Asian Tahini Sauce

Stir Frys are great because not only can they be made in one pan for easy clean up but it’s a great way to use up the vegetables that  have been sitting in your fridge.  To make this even quicker and easier, you could use a variety of your favorite frozen vegetables. 

Also, if you’re someone who likes their stir fry served over rice, cook up a batch of cauliflower rice for the perfect compliment!

Ingredients:

• 1 lb precooked chicken thighs or breasts, cut into bite size pieces (or 2-3 cups rotisserie chicken)
• 1 Tbsp coconut oil
• 1/2 cup coconut aminos
• 2 tsp toasted sesame oil
• 1 Tbsp ACV
• 2 Tbsp tahini
• ½-1 tsp fish sauce (optional)
• 2-3 tsp minced garlic
• 2 tsp ground ginger
• 1 tsp arrowroot flour (for thickening)
• 1 red bell pepper, sliced
• 1 green pepper, sliced
• 1 onion, sliced
• 1 zucchini, cut into large chunks
• 1/2 cup shredded carrots
• 1 cup sliced mushrooms
• 3-4 cloves of garlic, chopped
• roasted sesame seeds (optional)

Directions:

1. Whisk together coconut aminos, sesame oil, ACV, tahini, fish sauce, minced garlic, ginger and arrowroot flour.  Set aside.
2. In a large skillet, heat coconut oil over medium-high heat.  Add onions, peppers, zucchini and carrots.  Sauté until veggies start to get tender, stirring frequently.  Add mushrooms and cook 1-2 minutes.  Add garlic and sauté for an additional 1 minute.
3. Stir in the chicken and heat 1-2 minutes.
4. Pour sauce evenly over vegetables and chicken.  Stir and heat for several minutes to allow the sauce to thicken.
5. If desired, sprinkle sesame seeds over the top.