Chicken and Vegetable Stir Fry with Asian Tahini Sauce

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!



  • 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)



  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.