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  • 650g chicken fillets, cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1 to 2 tablespoons coconut oil or olive oil
  • 3 ½ cups broccoli florets
  • ⅓ cup very thinly sliced or grated carrots
  • 1 tablespoon arrowroot starch or cornstarch , or 1 teaspoon xanthan gum for low carb
  • 2 tablespoons water plus more as needed to thin out sauce
  • subheading: SAUCE and MARINADE:
  • 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
  • 1 ½ tablespoon oyster sauce leave out for low carb & use fish sauce instead
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon coconut sugar use low carb sweetener like erythritol, stevia or monk frui for low carb
  • ½ teaspoon Mirin Chinese cooking wine or Dry Sherry (omit for paleo & keto version)
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • ⅓ to ½ cup water OR chicken broth
  • subheading: Optional:
  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion sliced thinly
Note: Ingredients may have been altered from the original.
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