1. Prepare the Ingredients:

• Chicken: Cut the chicken breasts into thin, bite-sized strips to ensure they cook quickly and evenly.
• Broccoli: If you’re using fresh broccoli, cut it into small florets. If you’re using frozen, make sure to thaw it and drain any excess moisture.
• Veggies: Slice the onion thinly and mince the garlic. Grate the ginger to release its aromatic oils.

2. Make the Stir Fry Sauce:

• In a small bowl, combine the soy sauce (or coconut aminos), rice vinegar, chili paste (or sriracha), sesame oil, and erythritol (or sweetener of your choice). Stir well to combine. If the sauce is too thick, add a tablespoon of water to thin it out to your desired consistency. Set the sauce aside.

3. Cook the Chicken:

• Heat the olive oil (or avocado oil) in a large pan or wok over medium-high heat.
• Add the chicken strips to the pan, ensuring they are spread out in an even layer. Let them cook for about 5-6 minutes until they are golden brown and cooked through, turning occasionally for even cooking.
• Once cooked, remove the chicken from the pan and set it aside.

4. Stir-Fry the Vegetables:

• In the same pan, add the sesame oil and heat it over medium heat.
• Add the sliced onion, minced garlic, and grated ginger. Stir-fry for about 2 minutes, or until the onions become soft and the garlic is fragrant.
• Add the broccoli florets to the pan and stir-fry for 4-5 minutes, or until the broccoli is bright green and slightly tender, but still crisp.

5. Combine the Chicken and Sauce:

• Once the vegetables are cooked, return the chicken to the pan.
• Pour the stir fry sauce over the chicken and vegetables, stirring to coat everything evenly in the sauce.
• Cook for another 2-3 minutes, allowing the sauce to heat through and coat the chicken and broccoli perfectly.

6. Serve:

• Transfer the stir fry to serving plates and garnish with red pepper flakes (if desired) for an extra spicy kick.
• Serve immediately, or let it cool and store it in the refrigerator for meal prep.