If you’re a fan of Chinese food, then you’ve landed on the right page.

This recipe has become one of my weeknight favorites. One skillet, 20 minutes, and a delicious nourishing meal is born.

It makes 3-4 servings and in my opinion tastes even better leftover. Kind of like takeout Chinese food, ya know what I mean?



  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced 
  • 1/2 jar sun-dried tomatoes, sliced
  • 1/2 c white mushrooms, diced
  • 1/2 c red + yellow mini bell peppers, diced
  • 2 large organic chicken breasts, trimmed and cubed
  • 1/3 c coconut aminos (soy-free alternative to soy sauce)
  • 1-2 tbsp raw honey
  • 1 tbsp sesame oil
  • 1/4 c water
  • 1-2 tbsp arrowroot starch
  • 1 orange
  • 1/2 c green onion, diced
  • 2 tbsp sesame seeds


① In a large bowl, let cubed chicken marinate with 1 tbsp oil, salt and pepper until your skillet is ready.

② In a large frying pan, heat 1 tbsp of oil. Add diced onion, garlic, mushrooms, peppers, sun-dried tomatoes and cook until onions are translucent, stirring every few minutes.

③ Push veggies to outside of pan and add your chicken to the center of the pan. Spread out evenly so it can brown.

④ Once almost fully cooked, add your other ingredients: coconut aminos, honey, sesame oil, juice from 1/2 the orange, and water, and stir. Separately in a small bowl, add a few tablespoons of water and 1-2 tbsp arrowroot (to thicken the sauce). Stir until completely dissolved before adding to your skillet. Give everything another good stir and let heat on medium for 5-7 minutes, covered. *Begin with 1 tbsp and if the sauce is watery add a second tbsp of arrowroot powder to thicken it up.

⑤ Serve over rice and sprinkle with green onion, sesame seeds, and a second squeeze from the orange. Enjoy!