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ASIAN HONEY CHICKEN
2 chicken breasts, cut into bite sized pieces
2 teaspoons FINELY chopped ginger
2 cloves garlic, FINELY minced
1 + 2 tablespoons avocado oil
1 tablespoon QUALITY honey
1 teaspoon red chili flakes
FRESH ground sea salt and black pepper
1/2 + 1/2 teaspoons cornstarch
1 + 1 tablespoons Bragg’s liquid aminos
1 SMALL onion, halved and sliced thin into half moons
1/2 red bell pepper, small chopped
1/2 green bell pepper, small chopped (optional)
1 cup broccoli florets (optional)
1/3 cup chicken broth
Prepared Yakisoba noodles or rice

• Whisk together 1 tablespoon avocado oil, ginger, garlic, honey, chili flakes, cornstarch, Fresh ground sea salt and black pepper.
• Fold in chicken pieces, stirring to coat.
• Add 1 tablespoon liquid aminos, stirring again to coat.
• Set aside and marinade 10-15 minutes.

• Heat 2 tablespoons avocado oil in heavy skillet.
• Add chicken pieces cooking 3-4 minutes until chicken is cooked through.
• Remove chicken pieces with slotted spoon.
• Add 1 tablespoon oil.
• Add onion slices, sauteing 5 minutes.
• Add peppers, garlic and broccoli florets if using, sauteing 2-3 minutes more.
• Return chicken to pan.
• Whisk together chicken broth, 1 tablespoon liquid aminos and 1/2 teaspoon cornstarch.
• Add to pan, stirring well, cover and simmer 5-10 minutes until thickened.
• Add yakisoba noodles and heat through or serve over prepared rice.