2 tbsp avocado or extra virgin olive oil
1/2 cup onion, diced
1/2 tbsp minced garlic
3 large organic chicken breasts, trimmed and cubed
1/3 cup coconut aminos (soy-free alternative to soy sauce)
2 tbsp honey
2 tbsp sesame oil
1/4 cup water
1 tbsp arrowroot starch (or sub cornstarch)
1/2 cup chopped green onion
2 tbsp sesame seeds
In a large bowl, marinate chicken with 1-2 tbsp oil, salt and pepper.
In a large, heated skillet, add diced onion and garlic, and cook until onions are translucent, stirring occasionally. Add the chicken and spread out evenly so it can brown.
Once fully cooked, add the: aminos, honey, sesame oil and water, and stir.
In a small bowl, add a dash of water and 1 tbsp arrowroot or cornstarch. This will thicken the sauce. Stir until dissolved, then add to skillet. Give everything well and let cook over medium heat for 5-7 minutes, covered.
Remove from heat, add 1/4 cup chopped green onion and 1 tbsp sesame seeds to skillet and stir.
Serve over brown rice with sautéed broccolini and another sprinkle of green onion and sesame seeds. Dig in!