Ingredients
- 1/2 tablespoon sesame oil
- 1/2 tablespoon + 1 teaspoon avocado oil divided
- 1 cup zucchini sliced and quartered
- 1/2 large red pepper sliced
- 1 cup bok choy stems sliced
- 1/2 pound pasture-raised chicken breast sliced
- 3 tablespoons coconut aminos (or soy sauce)
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon tahini
- 1 1/2 teaspoons monk fruit (or coconut sugar)
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon sriracha (or to taste)
- 1 cup bok choy leaves sliced
- 1 cup bean sprouts
- 1/4 cup Thai basil packed
- Salt to taste
- Sesame seeds for garnish
- Cauliflower rice or white rice for serving
Instructions
- Heat the sesame oil and 1/2 tbsp of the avocado oil in a large frying pan on medium-high heat. Add the zucchini, pepper, and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
- Heat the remaining 1 tsp of avocado oil on medium heat. Add the chicken and sauté until golden brown and no longer pink, about 5-7 minutes.
- While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monk fruit, ginger, and sriracha in a small bowl.
- Once the chicken is cooked, add the veggies and coconut amino mixture to the pan with the chicken. Boil for 30 seconds, stirring constantly.
- Add in the bok choy leaves, bean sprouts, and Thai basil, and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
- Serve over rice of choice garnished with sesame seeds.