Chicken Stir-fry

1 Prepare the vegetables- slice the onion in half and then into strips. Slice the bell pepper into 2" sticks, and the carrots diagonally into 2" pieces.
2 Heat a large wok or pan with 1/4 cup olive oil on medium heat. Once hot, add the cubed chicken with a pinch of salt & pepper and cook on medium/high heat for about 10 minutes, stirring every couple of minutes.
3 After 10 minutes, add the vegetables to the pan. Cook for another 10-12 minutes, stirring occasionally.
4 In a small bowl, combine the coconut aminos, maple, soy sauce, dijon, garlic, salt & pepper.
5 Pour the sauce over the chicken and veggies and cook on a medium heat for another 15 minutes.
6 Mix in the cornstarch slurry into the pan, and let the sauce thicken on high heat for a couple of minutes. Once the sauce thickens and the chicken has browned, top with a drizzle of sesame oil and sesame seeds.