1 pound chicken thighs, cut into small pieces
4 cloves garlic, minced
1 tsp ginger, minced
1 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp avocado oil
4 cups broccoli florets
1/3 cup water
1/4 cup coconut aminos
1 1/2 tsp sesame oil
1/2 tbsp arrowroot starch (or cornstarch)
Green onion, for garnish
Sesame seeds, for garnish
In a small bowl, add the diced chicken, garlic, ginger salt + pepper, and red pepper flakes. Stir.
Heat a large skillet over medium-high heat. Add EVOO and add in chicken. Cook for 6-8 minutes, or until fully cooked. Remove from pan.
While the chicken is cooking, make the sauce. In a small bowl, add coconut aminos, sesame oil and arrowroot starch. Whisk to combine.
In the skillet, add broccoli and 1/3 cup of water. Cook for 4-6 minutes or until broccoli is bright green and tender. Add the chicken back in, and top with the sauce. Stir for 1 minute to let the sauce thicken.
Top with green onions and sesame seeds. Bon Appétit!