In a large bowl, whisk together soy sauce, sesame oil, honey, vinegar, cornstarch, ginger, garlic, and red pepper flakes.
Stir in sliced chicken breasts.
Cover and marinate in the fridge for 8 hours.
Melt 2 tablespoons coconut oil over high heat in a VERY large skillet.
Once hot, stir in carrots and sauté for 5 minutes.
Stir in remaining veggies, season with a touch of salt and pepper, and cook for 5 minutes.
Remove veggies and set aside.
Melt the remaining 2 tablespoons of coconut oil in the same skillet.
Once melted, stir in the chicken (minus the marinade) and cook for 5 minutes.
Stir in the marinade and optional - stir in the veggies if you’d like them softer.
Bring the mixture to a high simmer and simmer for an additional 5 minutes.
Stir in the veggies if you haven’t already.
Taste and re-season, if necessary.
Serve with green onions, cilantro, and rice!
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