Whole-Food Chicken and Vegetable Stir-Fry

In a small bowl, whisk together the tamari, vegetable broth, honey, toasted sesame oil, minced garlic, and grated ginger to create the stir-fry sauce.

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

Add the chicken breast strips to the hot pan and spread into a single layer. Cook without disturbing for 3-4 minutes to get a light sear, then stir and cook for another 2-3 minutes until fully cooked through. Remove the chicken from the pan and set aside on a plate.

Add the remaining 0.5 tablespoon of avocado oil to the same pan. Toss in the broccoli florets, sliced red bell pepper, snap peas, and julienned carrots.

Stir-fry the vegetables briskly for 4-5 minutes until tender-crisp.

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

Pour the sauce mixture over the chicken and vegetables. Bring to a quick simmer.

Stir in the arrowroot starch slurry and cook for 1 minute, tossing constantly, until the sauce thickens slightly and glosses the ingredients.

Remove from heat, garnish with sliced green onions, and serve immediately over warm cooked brown rice.