1 1/2 lbs chicken breasts, thin sliced

3 tablespoon coconut aminos

2 1/2 teaspoon arrowroot powder

1/2 teaspoon baking soda

1/8 teaspoon black pepper

2 tablespoon olive oil

1/2 teaspoon toasted sesame oil

1/2 teaspoon aged balsamic vinegar

2 tablespoon chicken stock

4 large garlic cloves

1 tablespoon finely chopped fresh ginger

4 bulbs scallions, chopped and separate white + green parts

10 oz broccoli florets, blanched

Thin slice chicken breasts to about 1/4 and 1/8 inch thin. Season with 1 tablespoon coconut aminos, 1 1/2 teaspoon arrowroot, 1/2 teaspoon baking soda, 1/8 teaspoon black pepper, and 2 tablespoon olive oil.

Mix well and set aside in the fridge while preparing other ingredients.

Stir 2 tablespoon coconut aminos, 1/2 teaspoon sesame oil, 1/2 teaspoon balsamic, 2 tablespoon chicken stock, and 1 teaspoon arrowroot until there are no lumps.

Prepare garlic, ginger, and scallions.

Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.

In a well-heated large stainless steel skillet or cast iron, add 1 1/2 tablespoon cooking oil. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.

Use the same skillet and add 1 1/2 tablespoon cooking oil, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Stir fry frequently to prevent them from burning (about 8-10 seconds).

Add chicken and broccoli florets to the skillet. Toss and stir the stir-fry sauce one more time before pouring it in the skillet.

Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds).

Garnish with green parts of scallions and serve hot with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.