Ingredients

• 1 Tbsp cooking oil of choice (coconut, avocado, olive are great)
• 2 lbs (6-8) thawed chicken thighs, cut into 1″ cubes.
• 16 oz sugar snap peas
• 2 red bell peppers, cut into strips
• salt & pepper, to taste
• 4 garlic cloves, minced
• 1 Tbsp fresh grated ginger
• 1/2 c coconut aminos (this is a soy sauce alternative, Tamari sauce can also be used as a low-sodium soy sauce)
• 1/2 c water
• 1/4 c rice vinegar
• 2 Tbsp arrowroot powder (or 4 Tbsp of corn starch)

Garnish (optional)

• 1/2 c green onions or scallions, sliced
• black and white sesame seeds, sprinkled

Directions

1. Heat a large on-stick skillet or wok over medium-high heat. Add 1 Tbsp of oil and heat until glistening. Add cubed chicken, with salt and pepper, and cook for about 5-7 minutes – or until chiken pieces are cooked through.
2. Once the chicken is done, remove from skillet or wok and place in a bowl or plate, cover, and set aside. Add snap peas and bell peppers. Cook for 3 minutes. Add ginger & garlic, cook for another 6 minutes or until al dente.
3. While vegetables are cooking, create a mixture of coconut aminos, water, rice vinegar, and arrowroot powder. Mix until well combined.
4. When the vegetables are done, turn heat to medium-low. Add chicken and combine. Add the liquid mixture and simmer until sauce thickens about 5 minutes.
5. Garnish with sliced green onions and sprinkle with sesame seeds. Serve warm

**This recipe makes ALOT. Plenty for a family or a week’s worth of lunches/dinners. Half the recipe if you want fewer servings.**