2 boneless skinless chicken breasts, cut in thin pieces
4 cups broccoli florets
½ yellow onion, sliced thin
3 cloves garlic, minced
2-inch fresh ginger, minced
2 tablespoon coconut aminos
1 tablespoon sesame oil
2 tablespoons coconut or avocado oil
1 teaspoon red chili flakes
In a bowl mix the chicken, onion, half the garlic, half the ginger, coconut aminos and sesame oil. Let this mix marinate for 20 minutes at room temperature.
In a large skillet, heat up 1 tablespoon of the coconut oil over medium high heat. Add the other half of the ginger, garlic and broccoli florets. Stir-fry for 3 minutes. Remove from the skillet and set aside.
In the same skillet heat the other tablespoon of coconut oil over medium high heat. Add the chicken mixture and red chili flakes and cook stirring often. Cook for 3 minutes until cooked and then add the broccoli to the mixture. Cook for 2 more minutes. Taste and add a little more coconut aminos if needed.
Garnish with toasted sesame seeds if desired.