1. Trim excess fat or tissue from chicken and cut into 1-2″ cubes.

2. Generously season chicken with Himalayan sea salt and pepper.

3. In a large, heavy, nonstick pan or wok, heat coconut oil until shimmery on medium high heat. (Do not let oil smoke, just get it hot.)

4. Add chicken to pan and cook 3 minutes until lightly browned, stirring occasionally to prevent burning.

5. Stir in diced onion and garlic and stir, continue to cook until onions and garlic are soft, fragrant, and lightly browned – about another 2-3 minutes.

6. Add in bell peppers and zucchini and cook until chicken is a lovely golden brown and vegetables are soft and browned – about 5 minutes.

7. Stir in Bragg’s liquid aminos, and lemon juice in and toss well over heat for 1-2 minutes – until sauce has thickened slightly and coated dish evenly.

8. Remove from heat and serve immediately.

Serving Size = 3 ounces chicken and 2 cups of vegetables