Chicken Stir Fry

• 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
• salt and pepper to taste
• 2 tbs olive oil, divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper, cut into 1 inch pieces
• 1/2 red bell pepper, cut into 1 inch pieces
• 1/2 cup baby carrots sliced
• 1/4 cup water chestnuts, optional
• 2 tsp ginger, minced
• 2 garlic cloves, minced
• cauliflower rice

Stir Fry Sauce:

• 1 tbs arrowroot starch
• 2 tbs cold water
• 1/3 cup low sodium chicken broth
• 3 tbs low sodium soy sauce or coconut aminos
• 1 1/2 tbs honey
• 1 tbs toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Directions:

1. In a medium size bowl, whisk together corn/arrowroot starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
5. Add ginger and garlic and cook for a minute.
6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender.
7. Add chicken back into the skillet and stir to combine.
8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
9. Bring to a boil, stirring occasionally, and let boil for one minute.
10. Serve with brown rice or cauliflower rice, if desired.