500g chicken thigh fillets
2 tbsps dark soy sauce or tamari
2 tsps honey
1 tsp coconut oil
600g stir fry vegetables
a small handful of fresh coriander leaves, chopped
1 tsp sesame seeds

In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix well
to coat the chicken in the marinade.

Place the chicken in a saucepan over a medium heat and cook until the chicken is
thoroughly cooked.

Meanwhile, heat the coconut oil in a wok over a medium heat. Add the stir fry
vegetables and fry, stirring frequently for 3-4 minutes, or until the vegetables are tender.

Remove pan from heat.

Serve the vegetables topped with the chicken. Garnish with a sprinkle of sesame seeds
and the fresh coriander.

Store any leftovers in an aright container and refrigerate for up to 3 days.