Directions

1. In a bowl, combine 1.5 pounds boneless, skinless chicken breasts, thinly sliced with 3 Tbsp of 7 Tbsp Terrapin Ridge Farms Coconut Curry Aioli Squeeze, 1 Tbsp soy sauce, 1 lime, juiced, and 0.3 tsp black pepper. Toss well to coat. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

2. Heat 1 Tbsp of 3 Tbsp sesame oil (or vegetable oil) in a large wok or skillet over medium-high heat. Add 1 medium red onion, thinly sliced and 1 large bell pepper, thinly sliced and sauté for 3–8 minutes until slightly softened. Add 1 medium zucchini, halved and sliced and 2 cups broccoli florets and cook another 3–4 minutes until just tender-crisp. Transfer all vegetables to a plate and set aside.

3. Add another Tbsp of 3 Tbsp sesame oil (or vegetable oil) to the same pan over medium-high heat. Add 3 garlic cloves, minced and sauté 5 minutes until fragrant. Add the marinated 1.5 pounds boneless, skinless chicken breasts, thinly sliced in a single layer and cook 4–5 minutes, stirring occasionally, until cooked through and golden in spots.

4. Return the vegetables to the pan with the chicken. Toss everything together over medium-high heat for 1–1m 30s

5. Remove from heat. Squeeze the remaining 4 Tbsp of 7 Tbsp Terrapin Ridge Farms Coconut Curry Aioli Squeeze over the stir fry and toss to coat. Taste and add more aioli as desired.

6. Plate over steamed rice or noodles. Garnish with 2 green onions, sliced, for garnish and 1 Tbsp sesame seeds, for garnish. Serve immediately with extra Coconut Curry Aioli on the side.