Step 1

Mix together all the sauce ingredients and set aside.

Step 2

Velvet your chicken by placing the sliced chicken into a bowl. Add the water and soy sauce and mix to combine. Let the chicken sit for 10-15 minutes until most of the liquid is absorbed.

Step 3

Add the corn starch and avocado oil. Stir until it is evenly distributed. Let sit another 15-20 minutes. While it is marinating, preheat your griddle over medium-high heat.

Step 4

Prep your vegetables while the grill preheats by cutting into bite-sized pieces.

Step 5

Add a tablespoon of avocado oil to the griddle along with a few dashes of the sesame oil.

Step 6

Add the vegetables to the griddle, stir fry for 2 minutes, and then cover with a dome. Squirt a tablespoon of water under the dome and let steam. Once the water has evaporated, continue stir frying the vegetables.

Step 7

Add the rest of the avocado oil to the other side of the griddle. Put the chicken down and spread it out. Let it brown lightly and then flip over with a large spatula.

Step 8

After the other side browns, stir the chicken, cut any large pieces with the spatula, and once it is no longer pink, mix with the vegetables.

Step 9

Give the sauce a stir to reincorporate the corn starch. Pour over the chicken and vegetables and stir and flip until the sauce has thickened and coated all of the meat and vegetables.

Step 10

Serve hot with a sprinkle of togarashi and sesame seeds.