Lunch - stirfry

Ingredients

2 tablespoons avocado oil

1 lbs chicken breast cut into small pieces

1/2 large onion (chopped)

1 fresh red fresno chili, minced (optional)

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 red bell pepper, thinly sliced

1 yellow pepper, thinly sliced

½ cup frozen peas or mixed vegetables of choice

rice noodles (or noodles of choice)

For sauce:

1 tablespoon fresh ginger, minced

1 tablespoon tahini

2 tablespoons sesame oil

1 tablespoon honey

3 tablespoons rice vinegar

2 tablespoons hoisin sauce (gluten free)

Optional toppings:

red chilli flakes

sesame seeds

chopped green onion

Directions

In a small bowl, whisk the sauce ingredients together and set aside.
In a large pan or wok, add the oil, chopped onion and salt to taste (about 1/2 tsp). Next add the chicken and fry for 1 minute, stirring until the chicken is partially cooked through.
Add the chili, garlic and ginger and cook one more minute. Then add the peppers and the sauce and cook for 1 minute, add the peas and cook until the chicken is fully cooked through (about 3 minutes). Adjust for salt to preference.
In a separate pan with boiling water, boil your noodles according to the directions on the package.
Strain the noodles and transfer to the pan. Mix to combine ingredients well and serve. Top with red chilli flakes, sesame seeds and green onion.