Start by prepping all parts of the stir fry before beginning to cook.

Cut both ends off the onion, peel away the tough outer layer and slice in half from the top to the bottom. Lay each half flat side down and slice across the rounded top to create half moon slices.

For the broccoli, peel the tough outer layer of the stem with a peeler and slice the stem into 1/4″ thick slices. When you reach the florets, break them apart into roughly 1/2″ pieces.

Cut both ends off the zucchini and quarter them lengthwise. Then slice across the quarters into 1/4″ thick triangular slices.

For the chili sauce, mix together the tapioca starch and coconut aminos together in a bowl until the tapioca starch is completely dissolved and there are no lumps. Mix in the chili paste and the honey, don’t worry if the honey is clumpy, it will dissolve and mix in when you add the sauce to the pan.

Heat a large 15″ skillet over high heat. When the pan is almost smoking, add 2 Tablespoons of the avocado oil and sear the cubed chicken for about 2 minutes on each side to create a nicely browned exterior. Remove the chicken from the pan and set it aside, it will finish cooking completely at the end of the stir fry.

Add the remaining 2 Tablespoons of avocado oil to the pan along with the onion, bell pepper, brocolli, carrots, and minced garlic.

Sauté the veggies for about 4 minutes, or until they’re just starting to soften. Add the zucchini and stir fry for an additional 2 minutes or until the zucchini begins to soften and all the veggies are crisp tender.

Add the chicken back to the pan along with the chili sauce.

Cook just until the chicken is cooked completely through and serve immediately.