chicken and veggie stir-fry

Directions

1. 1
   Whisk broth, coconut aminos, maple syrup, chili sauce, La Tourangelle Toasted Sesame Oil and arrowroot in a small bowl.
2. 2
   Sprinkle chicken with salt and pepper.
3. 3
   Heat 1 tablespoon La Tourangelle Grapeseed Oil in a wok or large heavy skillet over high heat. Swirl to coat the cooking surface and add chicken in a single layer, and let cook, undisturbed until seared, 2 to 3 minutes. Turn the chicken over and continue cooking, stirring once or twice more until the chicken is browned and cooked through, 2 to 4 minutes longer.
4. 4
   Transfer the chicken and any liquid from the wok or skillet to a large plate and cover with foil.
5. 5
   If the wok or skillet is moist, set over the heat and allow any liquid to evaporate. Once the surface is dry, add the remaining tablespoon oil and swirl to coat the hot cooking surface.
6. 6
   Add peppers, onion and broccoli, and stir fry until the peppers are browned and blistered in spots, and the onions are starting to soften, 3 to 5 minutes.
7. 7
   Add the sauce, toss to coat and cover.
8. 8
   Let cook, covered (stirring once or twice) until the broccoli is bright green and the onions are tender, about 4 minutes.
9. 9
   Remove lid, stir in chicken and any accumulated juices from the plate and scallions and cook until heated through and the sauce is loosened by the chicken liquid.
10. 10
    Serve hot.