Ingredients

• 12 oz boneless chicken breast, thinly sliced
• 2 tbsp low-sodium tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (divided)
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp arrowroot powder or cornstarch (for velveting + sauce thickening)
• 2 cups mixed stir-fry veggies (bell peppers, broccoli, snap peas, carrots)
• 2 green onions, sliced
• Optional: red pepper flakes, toasted sesame seeds

Sauce:
• 3 tbsp low-sodium tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp monk fruit–erythritol blend (or 1 tsp honey/maple)
• ¼ cup low-sodium chicken broth or water
• 1 tsp toasted sesame oil

Instructions

Velvet the chicken: Toss chicken with 1 tbsp tamari, 1 tsp arrowroot, and ½ tbsp sesame oil. Marinate 10 min (or up to 30).
Whisk all sauce ingredients in a small bowl. Set aside.
Heat 1 tbsp neutral oil (e.g., avocado) in a wok or large skillet over high heat. Stir-fry chicken 3–4 min until just cooked; remove.
Add veggies; stir-fry 4–5 min until crisp-tender. Add ginger and garlic; cook 30 sec until fragrant.
Return chicken to pan. Give sauce a quick stir, then pour in. Toss 1–2 min until glossy and thickened.
Off heat, drizzle with remaining ½ tbsp sesame oil. Toss in green onions.
Serve hot over cauliflower rice, quinoa, or brown rice.