Prep the chicken. Pat chicken dry and slice into thin, bite-size strips. Season lightly with salt and pepper. Thinner strips cook faster and stay more tender.

Chop the veggies. Cut broccoli into small florets. Slice bell pepper and zucchini into thin strips. Slice mushrooms and red onion. Mince garlic and grate ginger.

Make the sauce. In a small bowl, whisk tamari (or coconut aminos), rice vinegar, sesame oil, minced garlic, and ginger. Add red pepper flakes if you like heat. If using xanthan gum, sprinkle it in and whisk well to avoid clumps.

Heat the pan. Add 1 tablespoon oil to a large skillet or wok over medium-high heat. When it shimmers, it’s ready.

Cook the chicken in batches. Add half the chicken and cook 3–4 minutes, stirring occasionally, until lightly browned and just cooked through. Remove to a plate. Repeat with remaining chicken, adding more oil as needed.

Stir-fry the veggies. Add another drizzle of oil if the pan looks dry. Toss in broccoli and snap peas first. Cook 2 minutes. Add bell pepper, zucchini, mushrooms, and red onion. Stir-fry 3–4 minutes until crisp-tender.

Combine and sauce. Return chicken and any juices to the pan. Pour in the sauce. Toss everything to coat. Simmer 1–2 minutes to thicken slightly. Taste and adjust salt, vinegar, or heat.

Finish and garnish. Remove from heat. Sprinkle with sesame seeds and sliced green onions. A squeeze of lime brightens everything up.

Portion for meal prep. Divide evenly into 4 containers. Let cool uncovered for 10–15 minutes before sealing to prevent condensation.