Chicken

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

Veggies and sauce

• 2 tbsp coconut oil, or olive oil
• 7 carrots, organic (450g), cut into 1cm slices
• 4 oz crimini mushrooms, sliced (optional)
• 5 green onions, chopped
• 2 tbsp fresh ginger, peeled and grated or minced
• 2 cloves garlic, pressed
• 1 medium can diced tomatoes, (15oz)
• 2 tbsp tomato paste, or ketchup
• 2 tsp chili powder, or Korean red powder (mild chili powder)
• 1 tbsp Gochujang (고추장), or Sriracha
• 1 tsp sesame oil

Garnish

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

Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Add 2 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 ingredients, 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.