Chicken Stir-Fry

Steps

1. Prepare the stir-fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup gluten-free tamari soy sauce (or coconut aminos), 1 Tbsp honey, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 Tbsp dry sherry. Add 1 Tbsp arrowroot powder to the mixture and whisk until combined.
2. Prepare the vegetables: Slice one red bell pepper into thin strips. Julienne or slice one carrot into thin strips. Cut two cups of broccoli florets into bite-size pieces. Slice one small onion into thin pieces.
3. Prepare the aromatics: Finely grate 1 Tbsp of fresh ginger and mince four garlic cloves.
4. Prepare the chicken: Slice and dice 1 lb of boneless, skinless chicken breast or thighs into cubes about 1 inch big. Add to a bowl.
5. Cook the chicken: Heat avocado oil in a pan over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook for 4 to 5 minutes until lightly browned on all sides and almost cooked through, then transfer it to a plate.
6. Sauté the vegetables: Leave any juices in the pan (add more oil if needed). Add the bell pepper, carrot, broccoli, and onion to the pan. Cook and stir the vegetables for 3 to 4 minutes until crisp-tender.
7. Combine ingredients: Return the chicken to the pan with the minced ginger and garlic. Stir for 30 seconds to combine everything.
8. Thicken and finish: Pour the prepared sauce into the pan. Stir continuously for about a minute or so, scraping up any browned bits from the bottom of the pan until the sauce thickens naturally. Cook until the chicken is fully cooked through.