1 1/2lbchicken breasts, 3 to 4 chicken breasts, cut into 1-inch pieces
1/2tspsalt
1/2tspground ginger
1/2tsponion powder
1/4tspblack pepper
1tspgarlic, minced
Veggies
16ozbroccoli florets
1cupcarrots, cut into circles
1/4cupcoconut aminos
1tbspsesame oil
1/2tspsalt
Instructions
Heat 1 tablespoon oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with salt, ginger, onion powder, and pepper. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning. Remove chicken from pan and set aside when done. Leave any oil remaining in the skillet.
Add 1 additional tablespoon of oil along with broccoli and carrots. Season with salt. Sauté, stirring frequently, on medium-high heat for 3 to 4 minutes until veggies are a bit tender with some browning. Add minced garlic to skillet and sauté until golden, about 1 minute.
Add coconut aminos and sesame oil. Stir. Return chicken to the skillet. Reduce heat to medium and simmer for 3 to 4 or until everything is warmed. Broccoli and carrots should still have a little crunch. (If you prefer very soft veggies you can cover the skillet.)
Notes
Feel free to use boneless chicken thighs instead of breasts if that's your preference.