Spicy Thai Basil Chicken Stir Fry

Heat sesame oil and 1 1/2 teaspoons of the avocado oil in a large frying pan on medium/high heat. Add zucchini, pepper and bok choy stems and cook until lightly browned and tender, about 4–5 minutes. Transfer to a plate.

Heat remaining 1 teaspoon avocado oil on medium heat. Add chicken and sauté until golden brown and no longer pink inside, about 5–7 minutes.

While chicken cooks, whisk coconut aminos, lime juice, tahini, monkfruit, ginger and Sriracha in a small bowl.

Once chicken is cooked, add veggies back into the pan with the chicken, along with the coconut amino mixture. Boil 30 seconds, stirring constantly.

Add bok choy leaves, bean sprouts and Thai basil and stir until leaves just begin to wilt, about 1–2 minutes. Season to taste with salt.

Serve over rice of choice, garnished with sesame seeds and devour!