Peppery Gochujang Stir Fry

Ingredients

1/2 cup, Tamari sauce
1/2 tbsp, Gochujang sauce
1 1/2 tbsp, cornstarch
1 tbsp, oyster sauce
1 tbsp, maple syrup
1 1/2 tbsp, rice wine vinegar
1 1/2 tbsp, fresh ginger, grated
1 tsp, black pepper
2 tbsp, avocado oil
2 green peppers, diced into 1” pieces
1 small zucchini, diced into 1” pieces
1 cup, sugar snap peas
1 small sweet onions, diced
2 garlic cloves, minced
2 cups, chopped or shredded cooked chicken

Directions

In a medium bowl, mix together the Tamari, oyster sauce, gohujang, maple syrup, rice wine vinegar, and ginger. Whisk until combined. Set aside.

In a large skillet, heat avocado oil over medium heat. Once oil is hot, add in the green peppers, zucchini, onions, and peas. Cook on medium heat for 5 minutes - stirring occasionally. Add in garlic and cook an additional minutes. Add in chicken and sauce and stir until evenly distributed. Cook an additional 2-3 minutes or until sauce thickens and chicken is hot. Serve over rice.