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Cut the chicken into bite-sized chunks. In a large pan, heat the coconut oil over medium-high heat. Brown the chicken in the pan, about 5 minutes. Add the chopped onion, bell pepper and broccoli florets, cover with a lid and cook for 3 minutes. Add the minced garlic, peanuts, minced ginger, vinegar, coconut aminos and chili paste. Saute for another 3 minutes with the lid off. Ensure that the chicken is cooked through and the broccoli has the desired tenderness. Stir in the sesame oil and season to taste. Serve sprinkled with 1/2 teaspoon of sesame seeds and some sliced spring onion. # Meal Prep Tip You can store the dish in an airtight container for 3 days. Reheat in the microwave or in the oven. Add the sesame oil, sesame seeds and spring onions only after reheating.
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