Servings: makes about 6 servings

2 Tbsps toasted sesame oil, divided 2 Tbsps toasted sesame oil, divided
1.5 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch pieces 1.5 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch pieces
sea salt and fresh ground black pepper, to taste (about a 1/8 teaspoon each) sea salt and fresh ground black pepper, to taste (about a ⅛ teaspoon each)
3 cloves fresh garlic, minced 3 cloves fresh garlic, minced
1 tsp red pepper flakes, or to taste 1 tsp red pepper flakes, or to taste
1 large sweet onion, chopped 1 large sweet onion, chopped
1 red bell pepper, julienned 1 red bell pepper, julienned
2 medium carrots, julienned 2 medium carrots, julienned
1 medium broccoli head, broken into florets 1 medium broccoli head, broken into florets
2 medium zucchinis, cut in half on lengthways and sliced on diagonally 2 medium zucchinis, cut in half on lengthways and sliced on diagonally
⅓ cup raw cashews ⅓ cup raw cashews
2-3 green onions, sliced 2 to 3 green onions, sliced
1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce ¼ cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce

Heat a large wok or skillet over medium heat, and add in 1 tablespoon of your oil. Add in your chicken, minced garlic, red pepper flakes, sea salt, and pepper, then cook stirring frequently, until chicken is nicely browned, but not entirely cooked through, maybe 3 minutes.
Add remaining Tablespoon of oil, and stir in the sweet onions, bell peppers, carrots and stir fry for 2 to 3 minutes.
Next, add in the broccoli, zucchini, cashews, and cook for an additional 3 minutes, or until veggies are crisp-tender and chicken is cooked through.
Pour the coconut aminos over the top of everything and simmer until reduced a bit, about 3 minutes, stirring gently to get everything evenly coated.
Top with chopped green onions, serve with brown rice or quinoa and ENJOY!

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