Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
2. Step
Add vegetables to a shallow pan or skillet over medium heat.
3. Step
Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
4. Step
In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
5. Step
Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
6. Step
Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.
