Chicken Stir Fry

Ingredients

• ¼ cup chicken broth
• ¼ cup tamari soy sauce (or coconut aminos)
• 1 tablespoon dry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)
• 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)

Steps

1. Whisk the broth, soy sauce, sherry, honey, sesame oil, vinegar, and cornstarch. Set aside.
2. Heat 1 tablespoon oil in a big skillet or wok. Add the chicken, season, and cook until lightly browned, 4 to 5 minutes. Move it to a plate.
3. Add the other tablespoon of oil and the pepper, onion, carrot, and broccoli. Cook 3 to 4 minutes, until just tender.
4. Return the chicken with the ginger and garlic for 30 seconds, then add the sauce and stir 1 to 2 minutes until it thickens.
5. Top with green onion and sesame seeds. Serve over rice.