Ingredients:

• 1lb boneless skinless chicken thighs, cut into chunks
• 3 tablespoons sesame seed oil
• half of a head of cabbage, chopped
• 5 sticks of celery, chopped
• 1 cup of broccoli florets
• 1 cup of sugar snap peas

Seasonings:

• garlic and onion powder
• sea salt and black pepper
• red pepper flakes
• cayenne pepper

Sauce ingredients:

• 6 tablespoons Hoison Sauce ( I like Koon Chun brand)
• 4 tablespoons rice vinegar ( I like the sodium and sugar free version, Marukan brand)
• 2 tablespoons Siracha Sauce (spicy, so cut back or out all together if you don’t like it hot)

Directions for sauce:

• Mix all ingredients together. That’s it 🙂

Cooking directions:

• Heat wok or large stir fry pan  over med. heat for about 2 minutes
• coat chicken in oil and throw in wok, cover in a little more than half the sauce
• cook chicken til it’s brown
• add all veggies and rest of sauce
• sprinkle to taste  with seasonings( it doesn’t take much this is already a very flavorful dish)
• stir fry ’til chicken is fully cooked and veggies are tender