Sheet Pan Chicken Stir Fry

11/2 lbs chicken tenders

1/4 cup + 2 tbsp Coconut Aminos

2 large garlic cloves, minced

1 tbsp sesame oil

1 large head of broccoli, cut into florets (about 3 1/2 cups)

1 tbsp olive oil

1/4 cup chicken broth

2 tsp rice vinegar

1 tsp garlic powder

1/2 tsp freshly grated ginger

2 tbsp Arrowroot 

1/2 tsp sesame seeds (optional)

• Preheat oven to 375 degrees. 
• Cut chicken into pieces. Add chicken, 2 tablespoons coconut aminos, garlic, and sesame oil to a large plastic bag. Massage into chicken. Let it marinate for 10-15 minutes. 
• While the chicken marinates. Add broccoli to a small sheet pan. Drizzle with olive oil. Toss to cover in oil. Season with salt and pepper. Add 1/4 cup water to the pan or dish. Cover with boil and bake broccoli for 12 minutes. 
• Add remaining coconut aminoa, chicken broth, honey, rice vinegar, garlic powder, ginger, and arrowroot to a large bowl to make the sauce. Whisk to combine. 
• After the broccoli has cooked for 12 minutes, remove from the oven. Add the broccoli and marinated chicken to the bowl with the sauce. Toss to combine. Pour the mixture back on to the sheet pan and spread out. Bake for about 10 minutes. Stir. Bake another 15-20 minutes until the chicken is cooked through and the sauce has thickened. 
• Garnish with sesame seeds.