Step 1

Slice the chicken breast into thin, bite sizes strips against the grain.

Step 2

Heat the olive oil in a large skillet, over medium high heat.

Step 3

Add the garlic and stir until it becomes aromatic (only a few seconds) then add the chicken.

Step 4

Cook stirring frequently until chicken is no longer pink.

Step 5

Add the chicken broth, fish sauce, soy sauce, sesame oil, rice vinegar, brown sugar substitute and ginger. Reduce the heat to medium and allow to simmer until the chicken has cooked through and the sauce has reduced by half.

Step 6

Meanwhile, place the broccoli and carrots in a steaming basket inside of a large pot with about 1 inch of water. Cover, and place over high heat. Steam until the broccoli and carrots are tender crisp - or done to your liking.

Step 7

Once the sauce has reduced and the chicken is cooked through. Remove the chicken from the pan, and stir in the xanthan gum 1/4 of a tsp at a time. Stir well and let sit for about 1 minute after each addition until the sauce reaches your desired consistency. I used 1/2 tsp, but that amount will vary depending upon how much your sauce reduces.

Step 8

Combine the chicken, broccoli and carrots in a large serving dish. Top with the sauce and chopped green onions if desired. Enjoy!