In a wok or large pan, heat avocado oil on medium/ high heat. Once hot add chicken strips or cubes and cook on each side for about 2-3 minutes until mostly cooked through.

Add in onions, garlic and ginger and combine into the chicken well and let cook until fragrant about 1-2 minutes.

Add in all the vegetables and mix well with chicken and sauté, about 1 minutes. Add in coconut aminos, sesame oil, rice wine vinegar, honey and sambal. Combine and sauté another 1-2 minutes until sauces are combined and dispersed.

Add in chicken or vegetable stock, lower heat to low/ med and let veggies cook and soften, allowing liquids to reduce, about 6-8 minutes.

Once vegetables are soft and cooked to desired texture remove from heat and serve over rice, quinoa, cauliflower rice or as is and enjoy!