Step 1

Have the ingredients prepped before beginning since everything will cook quickly.

Step 2

Begin by mixing the sauce. If using medjool dates, use a small high speed blender to blend together the dates, water, coconut aminos and rice vinegar. Then stir in the sesame oil, garlic, ginger, and arrowroot. If using date syrup or honey, you can simply whisk the ingredients together in a bowl. Set aside.

Step 3

Place the chicken pieces on a cutting board or in a large bowl and sprinkle all over with the salt, pepper, and arrowroot, then drizzle with the coconut aminos and toss to coat.

Step 4

Heat a large non stick skillet or wok over medium high heat and add one tablespoon of the oil. Once sizzling, add the chicken in a single layer and let them cook for a minute or until browned. Stir and cook the chicken for another 2 minutes or until fully cooked and golden brown all over. Remove to a plate and set aside.

Step 5

Add one tablespoon of oil to cook the veggies and keep the heat on medium high. Add the white scallions, carrots and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender.

Step 6

Add the blanched broccoli to the skillet followed by the cooked chicken and sauce. Stir to coat the chicken and veggies in the sauce. The sauce should thicken right away, cook another 30 seconds to heat through and combine flavors. Serve hot, over fried cauliflower rice or alone. Enjoy!