Serves 2 people
2 large boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon avocado oil
1 teaspoon Chinese five-spice
3 cups broccoli florets
1/3 cup of chicken stock
1 tablespoon fish sauce
2 tablespoons coconut aminos
2 teaspoons sesame oil
2 teaspoons minced garlic
1/4 teaspoon ground ginger
1 tablespoon raw honey
2 tablespoons rice vinegar
1 tablespoon Tapioca Flour
Spring onions and sesame seeds for garnish
Whisk together all the sauce ingredients, apart from the water and tapioca, and set aside.
Drizzle the avocado oil into a large skillet over a medium heat.
Season the chicken pieces with Chinese five-spice and sauté until the chicken is cooked through.
Add the broccoli florets to the pan and sauté for 2-3 minutes.
Add the chicken broth and cook for 5 minutes longer until the broccoli is tender.
Add the tapioca and once the sauce has thickened, garnish with the sliced spring, sesame seeds and chopped chives.