Add chicken, garlic, ginger, and 1 tbsp onion
whites to bowl. Stir to combine. Marinate,
covered, at least 30 mins in refrigerator.
Heat stir fry pan on high. Add 1/2 tbsp
coconut oil, swirling to melt. Add half the
chicken, cook, stirring occasionally, 2-4
minutes, until browned and cooked through.
Transfer chicken to clean dish. Add remaining
1/2 tbsp coconut oil. Repeat process with
remaining chicken.
Return all chicken to pan. Add sesame garlic
sauce and bring to a simmer. Toss until sauce
thickens and chicken is glazed. Garnish with 2
tbsp onion greens and sesame seeds.
Originally Submitted
3/29/2016
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