Ingredients

• ¼ cup chicken broth
  
• ¼ cup tamari soy sauce (or coconut aminos)
  
• 1 tablespoon dry sherry (optional)
  
• 1 tablespoon honey
  
• 1 teaspoon sesame oil
  
• 1 teaspoon rice vinegar (or apple cider vinegar)
  
• 1 tablespoon cornstarch (or arrowroot powder)

• 2 tablespoons avocado oil
  
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  
• Salt and pepper, to taste
  
• 1 red bell pepper, deseeded and chopped
  
• 1 small carrot, thinly sliced
  
• 2 cups broccoli florets, cut into bite-sized pieces
  
• 1 small yellow onion, chopped
  
• 1 tablespoon finely grated fresh ginger
  
• 4 garlic cloves, minced

• 1 tablespoon sesame seeds
  
• 1 green onion, sliced

Instructions

1. Prepare the sauce:
   In a small bowl, mix the chicken broth, tamari or coconut aminos, dry sherry, honey, sesame oil, rice vinegar, and cornstarch (or arrowroot). Whisk until smooth and set aside.
2. Cook the chicken:
   Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate.
3. Cook the vegetables:
   Using the same pan, add the remaining tablespoon of oil. Toss in the red bell pepper, carrot, broccoli, and onion. Sauté for 3–4 minutes, or until the vegetables begin to soften.
4. Combine everything:
   Return the chicken to the pan. Add the ginger and garlic, stirring for about 30 seconds. Pour in the sauce and cook for an additional 1–2 minutes, until the sauce thickens and coats everything evenly.
5. Finish:
   Sprinkle with sesame seeds and sliced green onion before serving, if desired.

• Refrigerator: Allow the stir fry to cool, then store in an airtight container for up to 4–5 days.
  
• Freezer: Freeze in a sealed container for up to 3 months—rice freezes well alongside it.