Ingredients:

• 1.5 lbs boneless skinless chicken breast cut into small chunks
• 1/3 cup Rocky Mountain Olive Oil Honey Ginger White Balsamic Vinegar
• 1/4 cup of Bragg Liquid Aminos
• 2 tbsp honey
• 3 large garlic cloves crushed
• 2 tsp crushed red pepper optional
• 2 tbsp sesame oil
• 1/2 medium sized yellow onion chopped
• 10 oz snap peas
• 1 cup sliced mushrooms
• 1 tbsp arrowroot starch* optional
• 2 tsp crushed red pepper optional

Directions:

1. Begin by heating a large skillet to medium high heat.
2. Make your sauce: whisk together Honey Ginger White Balsamic Vinegar, Bragg Liquid Aminos, honey, garlic, and crushed red pepper (if using). Set aside.
3. Once skillet is hot, add sesame oil  to coat the pan. Toss in all vegetables. Let your veggies cook for about 5 minutes. The onions should be soft, mushrooms beginning to brown, and the rest should still be still crispy.
4. Toss in chicken pieces. Cook for another 8-10 minutes, depending on thickness of chicken. Chicken should be no longer pink, but not get too rubbery. Toss sauce into the pan and coat veggies and chicken.
5. If you wish to thicken the sauce, add in arrowroot starch by first mixing with 1 tbsp of water. Add to pan and cook let simmer for another 2 minutes.
6. Serve hot over rice or cauliflower rice and eat up!