Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Veggies

• 1 tbsp coconut oil, or olive oil
• ¼ cup red onion, diced
• 5 carrots, organic (300g), cut into 1cm slices
• 3 green onions, chopped
• 2 cloves garlic, pressed
• 2 tbsp fresh ginger, peeled and grated or minced
• 2 tsp chili powder, or Korean red powder (mild chili powder)
• 1 tsp smoked paprika

Sauce

• 3 tbsp soy sauce
• 1 tbsp lemon juice, or lime juice
• 2 tbsp honey
• 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
• 1 tbsp Gochujang (고추장), or Sriracha
• 1 tsp sesame oil
• 2 tbsp tomato paste, or ketchup

Garnish

• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped

Combine sauce ingredients in a measuring cup and mix. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Add 1 tbsp coconut oil to a wok, then layer onion, carrots, green onion, garlic and ginger. Add 2 tbsp oil to a large non-stick skillet and preheat over medium heat. Turn on wok to medium, let onion and carrots cook for 7-8 minutes stirring occasionally and kept covered. Place chicken into skillet and turn up heat to medium-high. Add sauce mixture and chili powders, bring to a boil, reduce heat and simmer while cooking chicken. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to mixture, stir to coat evenly, and cook for 2 minutes. Serve over rice, garnish with sesame seeds and green onion tops.