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)
- Whisk together coconut aminos, sesame oil, ACV, tahini, fish sauce, minced garlic, ginger and arrowroot flour. Set aside.
- 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.
- Stir in the chicken and heat 1-2 minutes.
- Pour sauce evenly over vegetables and chicken. Stir and heat for several minutes to allow the sauce to thicken.
- If desired, sprinkle sesame seeds over the top.