Cut your chicken breasts into 1 - 1 1/2 inch chunks. Place them in the pan with your oil. Sauté chicken until white and cooked through, flipping occasionally. This takes about 3 to 4 minutes.
Once chicken is cooked add 1/4 cup water and fresh broccoli florets to the pan. Stir it all together. Cover and let the water steam your broccoli for a few minutes. I prefer my broccoli softened but with a little crunch so I only let it cook for about 3 minutes. Water should be cooked out. (If you still see water in the pan leave it uncovered and give it a minute.)
To make the Teriyaki Sauce, in a small pot add Coconut Aminos, garlic, and 1 1/4 cup water. Stir and heat over medium heat. In a small container combine tapioca flour or arrowroot flour and 1 tbsp water. Shake. Turn off the stovetop heat. Pour the flour/water mixture into your sauce and whisk so it’s thoroughly mixed in. You’ll notice the sauce begins to thicken within a few seconds. If you want it thicker you can add another 1/2 tbsp flour + another 1/2 tbsp water (remember to shake together first). I wouldn't add any more than that though because it will get too gloppy.
Pour finished sauce over chicken and broccoli. Stir. Serve! I enjoy this over cauliflower rice or traditional rice for a complete meal!
Notes
See above recipe card for information on tapioca flour vs arrowroot flour.Don't add the flour directly to the sauce. Make sure you shake it first with equal parts water and then pour the flour/water mixture into the sauce to achieve the perfect thick consistency.