Using a very sharp knife, slice raw chicken into bite sized strips and toss with 1 clove crushed garlic.
Heat a large skillet over nearly high heat. Pour sesame seeds in and, stirring continuously, toast sesame seeds for 2-3 minutes or until golden and fragrant. Set aside.
In a small saucepan, simmer chicken stock, coconut oil, salt, gelatin, and 1 clove of garlic over medium heat until reduced.
Add ½ teaspoon sesame oil to the hot skillet that the sesame seeds were toasted in, turn heat down to medium-high. Add ¼ of the chicken and cook, 5-10 minutes, stirring occasionally, until browned on the outside. Remove and cook the remaining batches of chicken.
Add more oil if necessary to the pan, and sauté the veggies in 2 batches until bright green. Combine with the remaining ingredients in a big bowl, toss, and top with toasted sesame seeds.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com