1lb boneless chicken breasts or thighs, cubed (raw amount)

*4 garlic cloves, chopped

*8oz. snap peas

*1 large red bell pepper, sliced

*1 large green bell pepper, sliced

*3 tablespoons sesame seeds

Sauce:

*¼ cup coconut aminos

*¼ cup water

*2 tablespoons ketchup or tomato paste

*2 tablespoons honey

*1 tablespoon rice vinegar

*1 tablespoon cornstarch

*1 teaspoon ground ginger

*Up to 1 tablespoon Sriracha sauce (or more, depending on desired spiciness

Directions:

1. In a bowl, add ingredients for the sauce and whisk together.
2. Set a skillet on medium high heat and spray with avocado oil.
3. When the skillet is hot, toss in garlic and sear for about 2 minutes.
4. Then, add chopped chicken breasts. Cook the chicken until the outside of it is seared, about 6 to 8 minutes.
5. Next, toss in sliced bell peppers and snap peas and sear for about 3 minutes.
6. Slowly pour in the sauce little by little and stir frequently, letting the sauce thicken.
7. Once chicken is fully cooked and veggies are slightly tender, sprinkle with sesame seeds.
8. Serve over brown rice or quinoa, or enjoy alone!