Korean Chick’n Stir Fry

Korean Sauce

• 1/3 Cup coconut aminos
• 3 garlic cloves minced
• 1in ginger minced
• 4 TBS brown sugar
• 3 TBS gochujang (or chili paste)
• 1 TBS agave nectar
• 1 TBS sesame oil

Chick’n

• ground chick’n (or any other plant based meat)
• 2 TB vegetable oil
• 1/2 onion diced
• 1/2 tsp salt
• Sprinkle black pepper
• Sesame seeds
• Green onion chopped

1. Whisk all sauce ingredients together in a bowl and set aside.
2. Add vegetable oil to wok over medium high heat and add chick’n. Cook until brown on all sides.
3. Add onions to wok and cook until translucent. Stir frequently to keep from burning chick’n or onions.
4. Turn heat to low and stir in sauce. Add salt and pepper. Cook until sauce is cooked through. 
5. Turn off heat and add sesame seed and green onion. Serve over rice.