Cut the broccoli florets into bite sized pieces, peel the stem to remove the tough outer layer and slice it into thin slices.

Slice both ends off the zucchini, and cut it into quarters lengthwise. Place the quarters flat side down on the cutting board, and thinly slice them crosswise to create thin triangular pieces.

If you’re using sugar snap peas, remove the strings and stems, if you’re using snow peas they might be ready to go, or simply remove the tough stem end.

For the bell pepper, remove the core and seeds. Slice the pepper into thin slices lengthwise, and the slice them in half crosswise.

Peel the carrots and slice them as thinly as possible, this is important so that they cook as fast as the other veggies.

Slice both ends off the onion and cut it in half from the top to the bottom. Lay each half flat side down and slice across the rounded top into 1/4″ half moon slices. Set all the veggies aside until you’re ready to sauté. Place the minced ginger and garlic together in a small bowl and set aside.

Cut the chicken thighs into small bite sized pieces, about 1/2″.

For the sauce, mix the tapioca with a small amount of coconut aminos until it’s completely smooth with no lumps. Whisk in the remaining ingredients and set the sauce aside until the end of the cooking time.

Preheat a very large skillet (15″ or bigger) over high heat.

When the pan just begins to smoke, add 1 Tablespoon of the avocado oil and the chicken. Sauté for 4-5 minutes until the chicken is browned and mostly cooked. Remove the chicken from the pan and set it aside.

Return the pan to the heat and add the remaining 2 Tablespoon oil to the skillet. Sauté the veggies until they’re crisp tender, about 6-8 minutes.

Add the ginger and garlic and sauté another minute before adding the chicken back into the pan. Add the stir fry sauce, and cook until the sauce thickens and the chicken is no longer pink, 1-2 minutes.

Serve immediately. The leftovers are pretty great if you’re lucky enough to have any!