INGREDIENTS

VEGGIES

• 2-3 zucchini, spiralized
• 1/2 yellow onion, chopped
• 2 cups chopped cabbage + shredded carrots (I use the bag where they’re pre-cut for easier convenience)
• 1 small can water chestnuts, rinsed + drained
• 1 portabella mushroom, sliced
• 1 teaspoon sesame seeds, toasted
• 1/2 can sliced bamboo shoots, rinsed + drained
• 1 orange bell pepper, chopped
• 3 green onions, washed and chopped
• 1 tablespoon tastless coconut oil
• 1 teaspoon garlic, minced
• 2 stalks celery, sliced thinly

CHICKEN

• 1/2 pound organic chicken cutlets, chopped into small pieces
• 1 tablespoon soy-free liquid aminos
• 1/4 teaspoon sesame oil
• 1/4 teaspoon toasted sesame seeds
• 1/2 teaspoon organic, raw, local honey, melted
• 1/2 teaspoon tastless coconut oil
• 1/2 teaspoon garlic + herb Flavor God

SAUCE

• 3-4 tablespoons liquid soy-free aminos
• 1 1/2 tablespoons organic coconut sugar
• 2 tablespoons Bragg’s apple cider vinegar
• 1/4 teaspoon ground ginger
• 3 shakes ground mustard
• 1/2 teaspoon sriracha
• 1/4 teaspoon sesame oil
• 1/4 cup sodium-free chicken broth

DIRECTIONS

1. In a medium-sized non-stick pan, add oil + chicken, cooking until both sides are lightly browned
2. Add garlic + herb Flavor God, and keep sautéing until chicken is cooked thoroughly; careful not to burn garlic
3. Add remaining ingredients under “chicken” section, and set chicken aside
4. In a large non-stick pan or wok, add mushrooms + yellow onion + bell pepper + celery  + 1/2 tablespoon coconut oil, sautéing until al-dente
5. To same pan, add cabbage + shredded carrots, mixing everything together
6. Add garlic, water chestnuts, and bamboo shoots, and mix into other veggies
7. Add toasted sesame seeds and remaining 1/2 tablespoon coconut oil
8. Add sliced green onion
9. Combine all ingredients under “sauce” in a small bowl, and blend evenly
10. Add chicken + sauce to large pan, mixing everything together
11. Let simmer for 5 minutes on low
12. Remove from heat and serve