Sesame Ginger Chicken with Mushrooms and Peppers

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Step 1

Place the cubed chicken in a resealable plastic bag or a shallow dish, and pour 1/2 cup Sesame Ginger Vinaigrette over it to marinade. Seal the bag or cover the dish and refrigerate for 20 minutes or more (up to 4 hours maximum) to allow the flavors to meld.

Step 2

Place the arrowroot in a small shallow bowl. Use tongs to remove each chicken piece from the marinade. Shake off excess drippings, then coat in the arrowroot and place chicken on a plate.

Step 3

In a large skillet or wok over medium heat, add over 2 tablespoons of avocado oil. Add in the chicken and allow to crisp, about 8-10 minutes. Add chicken to the pan and allow to cook for 8-10 minutes, flipping halfway through for even crispiness. Use tongs to gently remove and transfer to a clean plate.

Step 4

In the same pan over medium heat, add mushrooms and sliced peppers. Cook veggies until slightly caramelized, stirring occasionally, for about 10 minutes.

Step 5

Add crispy chicken back into the pan and drizzle with the remaining 1/4 cup Sesame Ginger Vinaigrette. Cook for an additional 2 minutes until the sauce has slightly thickened.

Step 6

Top with green onions and sesame seeds, then serve over warmed cauliflower rice. Enjoy!