Chicken Stir Fry 2 lbs boneless skinless chicken thighs 1 cup green pepper, cut into 1 inch pieces 1 cup red pepper, cut into 1 inch pieces 1 cup onion, cut into 1 inch cubes 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 2 tbsp Avocado oil Marinade: 1/2 cup Kikkoman less sodium soy sauce 1 tsp sesame oil 3 tbsp hoisin sauce 1 tsp rice vinegar 3 cloves of garlic, minced 4 cups of cooked rice Here’s how you make it: 1. Prepare the marinade and pour over chicken. Let marinade for 30 mins to 8 hours. 2. To a wok add a dash of avocado oil and an even layer of the chicken. Let cook for 6 minutes, until golden brown. Flip, add any remaining marinade and cook for another 6 minutes, or until fully cooked. Remove, set aside. Repeat the process until all the chicken is cooked. 3. To the pan add the veggies, season with garlic powder, salt and pepper. 4. Let cook until softened, about 7 minutes. 5. Meanwhile, dice up the chicken. Once veggies have softened add the chicken and their resting juices into the pan. Let bubble and cook for 10 minutes, stirring frequently. 6. Taste for seasonings. Remove from heat. Add to a bowl over white rice. Top with soy sauce and green onions.