1/4 cup chicken broth

1/4 cup tamari soy sauce

1 tablespoon dry sherry

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon rice vinegar

1 tablespoon arrowroot powder (or cornstarch)

2 tablespoons avacoda oil

1 pount boneless skinless chicken - cut into 1 inch pieces

salt and pepper, to taste

1 red bell pepper, deseeded and chopped

1 small carrot, thinly sliced

1 tablespoon finely grated fresh ginger

4 garlic cloves, minced

1 tablespoon sesame seeds (optional)

1 green onion, sliced (optional)

In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.

In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.

Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.

Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.