Chicken

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

Sauce

• 1 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tbsp Sriracha
• 1 tbsp black bean sauce
• 1 tbsp hoisin sauce
• 2 cloves garlic, pressed
• 2 tbsp fresh ginger, peeled and grated or minced
• 2 tbsp shallot, or 2 green onions, chopped
• 4 oz crimini mushrooms, sliced (optional)

Garnish

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

Add oils for sauce, shallots, and mushrooms to wok. Combine the remaining sauce ingredients in measuring cup and mix. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet, spread evenly and turn up heat to medium-high. Turn on wok to medium low, stirring occasionally and kept covered. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add sauce mixture to wok and bring to low boil. Add chicken to wok, stir to coat evenly, turn off heat, leave uncovered for a few minutes. Serve over rice, garnish with sesame seeds and green onions.