• 20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
• 10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
• 2 bunch spinach
• 2 carrot medium, julienne
• 2 yellow onion small, slivered
• 4 cup cremini mushroom sliced
• 1 bunch green onion cut into 1-inch lengths on the diagonal
• 6 clove garlic finely chopped
• 2 tablespoon soy sauce
• 2 tablespoon sesame oil
• 2 tablespoon avocado oil plus more if necessary

For the sauce:

• 6 tablespoon soy sauce
• 8 tablespoon granulated sugar or your favorite sweetener equivalent
• 5 tablespoon sesame oil
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon toasted sesame seeds

• 3 pound boneless skinless chicken thigh diced

Marinade for chicken:

• 4 tablespoon gluten free soy sauce
• 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
• 4 tablespoon corn starch
• 2 tablespoon avocado oil divided

Stir Fry

• 3 tablespoon fresh ginger grated
• 1 bunch fresh chive finely chopped
• 1 cup green bell pepper 1/2 inch dice
• 1 cup red bell pepper 1/2 inch dice
• 1 cup zucchini 1/2 inch dice
• 4 tablespoon gluten free soy sauce more or less to taste, or dietary restriction
• 4 tablespoon sriracha sauce
• 1 cup roasted peanuts