You will love this Sesame Chicken Stir Fry for an easy, weeknight dinner. It's gluten-free, dairy-free and takes just 25 minutes to prepare!
Heat a large skillet over MEDIUM-HIGH heat and add 1 Tablespoon of avocado oil. Once hot, add the chopped onion, bell pepper, and bok choy. Stir fry for 5 minutes, stirring regularly, until the vegetables have a good sear and are soft. Remove the pan from the heat. Place the cooked veggies in a separate bowl and tent with aluminum foil to keep warm.
While the vegetables are cooking, making the sesame stir fry sauce. In a medium bowl whisk together the chicken broth, 1/4 cup soy sauce or coconut aminos, sesame oil, coconut sugar, and sriracha. Set aside.
In a SEPARATE small bowl, whisk together the cornstarch with 1/8 cup water and set aside.
Return the pan to MEDIUM heat and add one Tablespoon of avocado oil to the pan. Once hot, add the ground chicken to the pan and season it with salt and pepper. Allow to sear on one side for about a minute, then flip the ground chicken and begin to break it up into tiny pieces with a spatula.
Once the chicken is almost cooked through, make a well in center of the chicken and add the last Tablespoon of oil. Add the garlic and ginger to the oil and stir constantly to brown, about 15 seconds. Mix the garlic and ginger into the chicken.
Return the vegetables to the pan, and then stir in the Sesame Stir Fry Sauce, then the cornstarch mixture. Mix well to thoroughly coat the vegetables and chicken.
Serve the sesame chicken stir fry over brown rice and top each bowl with sliced green onion and sesame seeds.
* You can substitute lean ground turkey for the lean ground chicken
** You can substitute light brown sugar for the coconut sugar