Slice the chicken breast thin against the grain and season with ¼ teaspoon salt and ¼ teaspoon black pepper.

Cut the broccoli into small even florets, slice the red bell pepper into thin strips, and mince the garlic and grate the ginger.

Heat avocado oil in a large pan or wok over high heat. Add the chicken in a single layer and cook for 3 minutes without stirring. Flip and cook for a further 2 minutes until golden and cooked through. Remove from the pan and set aside.

Add a little more oil to the pan if needed. Add the garlic and ginger and cook for 1 minute until fragrant.

Add the broccoli and red bell pepper to the pan and cook, stirring occasionally, until just tender.

In a small bowl mix together the soy sauce, sesame oil, red pepper flakes, and xanthan gum. If you prefer a sweeter sauce add your liquid stevia, monk fruit, or allulose at this stage and stir to combine.

Pour the sauce over the vegetables and stir to coat. Cover with a lid and continue cooking until the vegetables are cooked through. If the sauce is too thick add a splash of water and stir.

Return the chicken to the pan and stir to combine. Cover with the lid and cook until the chicken is warmed through and the vegetables are cooked to your liking. Serve as is or over cauliflower rice.