GINGER STIR FRY SAUCE 3/4 cup coconut aminos 1/2 cup apple sauce or pineapple juice 1/4 cup rice wine vinegar 2 tablespoons creamy peanut butter melted (optional) 2 tablespoons sesame oil 2 tablespoons sesame seeds 2 tablespoons ginger grated 1-2 cloves garlic minced FOR THE STIR FRY 1 tablespoons sesame oil 1 pound boneless skinless chicken cut into 1 inch cubes 1 cup fresh or frozen broccoli 2 red peppers sliced 2 carrots shredded 2 zucchini chopped

INSTRUCTIONS In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the coconut aminos, apple sauce or pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), sesame oil, sesame seeds, ginger and garlic. Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the chicken. Stir fry the chicken for 6-8 minutes or until cooked through. Add a 1/3 cup of the stir fry sauce and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate. Return the skillet to the heat add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots and zucchini. Add the rest of the sauce and cook until the sauce thickens and coats the veggies, add the chicken to the pan stir and serve over rice or cauli rice.

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