Start by cutting off both ends from the zucchini, then split them in half lengthwise. Lay each half flat side down on the cutting board, then slice crosswise into 1/4″ half moon slices.

Remove the stem and seeds from the bell pepper, then cut it in half from the top to the bottom. Cut each half into 1/2″ strips, then cut the strips in half lengthwise.

Peel the carrots and thinly slice them – less than 1/4″ thick.

Cut both ends from the onion, and cut it in half from the top to the bottom. Lay each half flat side down on the cutting board, then cut across the rounded top into 1/4″ thick half moon slices.

Prep the garlic and ginger, and place them together in a small dish.

Heat a large, 15″ skillet, over high heat until hot but not smoking. Add 1 tablespoon of the avocado oil to the pan along with the chicken. Sauté over high heat until the chicken is browned and just done. Remove the chicken from the pan and set it aside.

Add the remaining tablespoon of avocado oil to the pan along with the prepped veggies. Sauté over high heat until the veggies are crisp tender, stirring often, 5-6 minutes.

When the veggies are crisp tender, add the garlic and ginger along with the berbere spice to the pan. Cook until fragrant stirring constantly, about 1 minute.

Turn the heat off and add the coconut aminos to the pan.

Stir to combine and serve with your choice of sides.