Ingredients:

  • 1.5 lb chicken breast, thinly sliced into strips
  • 3 medium zucchinis, sliced into half-moons
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 tsp xanthan gum

Instructions:

  1. Season chicken strips with salt and black pepper. Heat 1 tbsp of avocado oil in the skillet over medium-high heat until shimmering. Add the chicken strips in a single layer. Let them sear undisturbed for 3 minutes until a mahogany crust forms, then toss and cook for another 2-3 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  2. Wipe the pan if needed and add the remaining 1 tbsp of oil. Toss in the zucchini half-moons. Stir-fry for 3-4 minutes until bright green and slightly browned but still firm. Add the garlic, ginger, and the white parts of the green onions, sautéing for 60 seconds until fragrant.
  3. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, red pepper flakes, and xanthan gum until smooth.
  4. Return the seared chicken and any juices to the pan. Pour in the whisked sauce mixture. Toss constantly for 1-2 minutes over high heat until the sauce bubbles and thickens, coating every piece of chicken and zucchini in a velvety glaze.