Directions
- 1Place cubed chicken in a large bowl. Add coconut aminos, hoisin sauce, minced garlic, ginger powder, salt, and pepper. Mix well, cover, and refrigerate.
- 2In a small bowl, mix mayonnaise, coconut aminos, sriracha sauce, and Dijon mustard to make the sauce.
- 3Preheat a large pan to medium-high heat. Add chicken and marinade juices. Cook for 7-10 minutes, stirring occasionally, until cooked and charred.
- 4While chicken cooks, preheat a second large pan. Add avocado oil, then add zucchini, summer squash, mushrooms, and onion. Stir and cook for about 15 minutes until veggies are soft and nicely colored.
- 5Season cooked veggies with salt, pepper, and garlic powder.
- 6Assemble bowls with rice (optional), chicken, and veggies. Top with sauce and sesame seeds.
Ingredients
- 1.5 lbs chicken thighs or breast, cubed
- 3 tbsp coconut aminos
- 1 tbsp hoisin sauce
- 0.5 tbsp minced garlic
- 0.5 tsp ginger powder
- 1 sprinkle salt
- 1 sprinkle pepper
- 0.33 cup mayonnaise
- 2 tbsp sriracha sauce
- 1 tsp Dijon mustard
- 2 small zucchini, cubed
- 2 small summer squash, cubed
- 8 oz sliced mushrooms
- 1 small yellow onion, chopped
- 1 tbsp avocado oil
- 1 sprinkle salt
- 1 sprinkle pepper
- 1 sprinkle garlic powder
- 1 rice or cauliflower rice
- 1 sprinkle sesame seeds
Equipment
large bowlmeasuring spoonsmeasuring cupwooden spooncutting boardknifelarge panspatula
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