In a bowl add all of the wet ingredients along with the arrowroot and monkfruit sweetener. Stir with a hand whisk and set aside.
Cut up all the chicken into bite sized pieces. In your wok heat the coconut oil over medium heat. Add the chicken and cook until chicken is mostly done.
While the chicken is cooking, chop up the garlic and toss in with the chicken.
Add salt and pepper to taste before adding the wet ingredients. The coconut aminos is very bland, unlike soy sauce, so don't be afraid to use salt.
After you add the wet ingredients to the chicken add the chopped broccoli to your wok and cook until broccoli is tender about 15 minutes.
By this time your sauce should be looking thick and smelling delicious.
This goes perfect with cauliflower rice or by its self.
