Low-Carb Chicken and Vegetable Stir-Fry

In a small bowl, whisk together the tamari, chicken broth, minced garlic, minced ginger, and red pepper flakes to create the stir-fry sauce.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Add the sliced chicken breast to the hot skillet. Cook for 5 to 6 minutes, stirring occasionally, until browned and fully cooked through. Remove the chicken from the pan and set it aside on a plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the broccoli florets, sliced bell pepper, and sugar snap peas.

Stir-fry the vegetables for 4 to 5 minutes until they are tender-crisp.

Return the cooked chicken and any accumulated juices back into the skillet with the vegetables.

Pour the prepared sauce over the chicken and vegetables. Toss everything continuously for 1 to 2 minutes until the sauce reduces slightly and coats the ingredients evenly.

Remove the skillet from the heat, drizzle with sesame oil, give it one final toss, and serve immediately.