Whole30 Chinese Inspired Jalapeño Chicken

In a small bowl, whisk together the coconut aminos, fish sauce, broth, rice vinegar, garlic, and ginger. Set aside.

Slice the chicken against the grain into thin strips. Place in a bowl and season with salt and pepper. Add the arrowroot flour and toss until it has fully coated the chicken evenly.

Heat the avocado and sesame oil over medium-high heat. When the oil is shimmering, Add the chicken in a single layer (You will likely need to do this in two batches as you don't want to overcrowd the pan in order to get a good golden-brown sear on the chicken) to the hot skillet and sear on both sides until golden brown and cooked through about 3-4 minutes per side. When cooked through, set aside on a plate.

Add the bell peppers, onion, and jalapeno to the skillet and cook, tossing occasionally, until the bell peppers are crisp-tender, about 4 more minutes.

When the bell peppers are tender add the chicken back to the skillet, pour in the sauce, and reduce heat to medium-low. Using the back of a wooden spoon, scrape up any brown bits on the bottom of the skillet. Cook, simmering and tossing occasionally, until sauce has thickened, about 4 more minutes.

Serve and enjoy!