1 tsp avocado oil

1 tsp sesame oil

3 chicken breasts

¼ tsp xanthan gum

1 ½ tsp water

¼ cup light alternative brown sugar swerve

¼ cup coconut aminos

2 tsp sugar-free barbecue sauce

2 tsp ground ginger

¼ tsp Chinese 5 Spice

Squeeze of half lime (about 1 tablespoon)

5 cups broccoli

Garnish: Sesame seeds

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Make the Slurry: In a small bowl, mix the xanthan gum and water until smooth. Set aside.
Cook the Chicken: Heat avocado oil and sesame oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Remove chicken and set aside.
Prepare the Sauce: In the same pan, combine light brown sugar swerve, coconut aminos, sugar-free barbecue sauce, ground ginger, Chinese 5 spice, and lime juice. Stir to combine.
Thicken the Sauce: Add the xanthan gum slurry to the pan and stir well. Let the sauce simmer for 2-3 minutes to thicken slightly.
Cook the Broccoli: Steam or blanch the broccoli for about 4-5 minutes until tender.
Combine Chicken and Sauce: Return chicken to the pan, coating it with the sauce. Let it simmer for 3-4 minutes to absorb the flavors.
Add Broccoli: Toss the cooked broccoli in the sauce for another 2-3 minutes to heat everything through.
Garnish and Serve: Garnish with sesame seeds and serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Spicy Option: Add red pepper flakes, sriracha, or chili paste for extra heat.

Vegetarian Version: Replace chicken with tofu or tempeh for a plant-based alternative.

Sweetness Adjustments: Adjust the sweetness of the sauce to your liking by adding more or less of the sugar substitute.