In a bowl whisk together coconut aminos, erythritol, apple cider vinegar and olive oil. Set aside.
Heat 1 tbsp olive oil in a skillet over medium heat. Add the chicken and fry until lightly browned and crisp, stirring occasionally.
Add minced garlic to the skillet and saute 20-30 seconds. Pour coconut aminos mixture and cook stirring until thickens. If needed, add xanthan gum dissolved in 1 tbsp of water and continue to cook stirring until sauce reach the desired consistency.
Add steamed broccoli, stir, garnish with sesame seeds and serve.
Video
Notes
You can also serve this dish with cauliflower rice instead of broccoli.