Chicken and Broccoli Stir-Fry

Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.

Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.

In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.

Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.

Add the shallots and cook for 1-2 minutes or until slightly softened.

Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Transfer the chicken to another platter.

Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.

Stir in the minced garlic and reserved cooked chicken.

Whisk the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.

Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Serve with steaming bowls of cauliflower rice!