3inch piecefresh ginger root(peeled and finely minced)
1smallyellow onion(sliced into very thin strips)
1red bell pepper(cleaned, seeded, and cut into thin strips)
1large headbroccoli floret(cut into bite sized pieces and lightly cooked*)
3largecarrots(sliced and lightly cooked*)
1poundchicken breasts (cut into thin 2" long strips)
1Tablespoontoasted sesame oil(garnish)
2Tablespoonstoasted sesame seeds(garnish)
Instructions
In a small bowl, whisk together chicken stock, coconut aminos, slat, pepper, pepper flakes, and tapioca starch. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute.
Add the onions and cook for 3 minutes, stirring occasionally.
Add the bell pepper and cook for an additional 2 minutes.
Push vegetables to the side of the pan, and add the chicken strips. Cook stirring occasionally until cooked through and no longer pink.
Add the broccoli and carrots to the pan, stir to combine.
Pour in the sauce mixture and stir to combine. Bring sauce to a boil, and removed from heat.
Serve with cauliflower rice, and sprinkle with sesame oil and sesame seeds.
Notes
Place broccoli florets and carrots in a microwave safe bowl. Add 1 Tablespoon of water, cover bowl, and microwave on HIGH for 3 minutes. Drain and set aside.
If you decided to use soy sauce, eliminate the teaspoon of salt.