Ingredients:
- 2 cups of Chef Hak’s Mediterranean Vegetables
- 1 lbs chicken breast, cut into thin slices
- 1 tbs avocado oil
- ½ cup soy sauce or coconut aminos
- ½ cup chicken broth
- 1 tbs all purpose flour or tapioca flour for gluten free
- 1 tbs date paste or brown sugar
- 1 tsp sesame seed oil
- 1 tsp rice wine vinegar
- 2in piece of ginger, peeled and grated or finely minced
- 1 cloves garlic, grated or finely minced
- White rice for serving
- Sesame seeds for serving
- Green onions for serving
Instructions:
- Heat a large skillet on medium heat. Add avocado oil, allow to heat and then add sliced chicken. Saute for 5-7 minutes, until fully cooked. Remove the pan and set aside.
- In the same skillet, add Chef Hak’s Mediterranean Vegetables and allow to cook for 5 minutes or until fully thawed. Add back the chicken, stirring to combine.
- In a bowl, whisk together the remaining ingredients to create the sauce. Pour the sauce into the skillet and simmer for 3-5 minutes or until thickened.
- Serve with rice, sesame seeds and green onions for topping.