1lb.frozen chopped vegetables(I used a mix of broccoli, cauliflower, and carrots)
3tablespoonlight soy sauce(or use a gluten-free alternative and add salt as needed)
1/2teaspoonred pepper flakes
2tablespoonsrefined coconut oil
1medium onion,chopped (6oz)
1tablespoonminced ginger root
1teaspoonsesame seeds for garnish
Cube the chicken breast into 1-inch cubes. Set aside.
Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons water, cover and microwave 3 minutes. Stir, cover again, and microwave 2 more minutes or until just tender. Drain and set aside.
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, red pepper flakes and cornstarch. Set aside.
In a large, deep skillet, heat the coconut oil over medium-high heat, about 2 minutes. Add the onions and cook, stirring often, until translucent but not browned, about 5 minutes.
Add the chicken breast cubes and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes.
Add the garlic and ginger and cook, stirring, 1 minute.
Add the vegetables and the sauce. Cook, stirring gently, until everything is well-coated and sauce thickens, 2-3 minutes.
Off heat, drizzle with the sesame oil and sprinkle with the sesame seeds. Serve immediately.
For a keto version, omit the carrots and the honey (you can use a low carb sweetener instead). This version has about 8 grams of carbs and 3 grams of fiber per serving.