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To prepare the sauce, whisk the ingredients together. Set aside.
Using a large pan, heat the avocado oil over medium heat. Add the broccoli and carrots and lightly season. Saute for 6-7 minutes or until tender. Set aside.
Add the chicken to the pan (adding more oil if needed) and cook for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 F. Set aside.
Add the garlic and ginger to the pan and saute for 3-4 minutes or until the garlic is fragrant.
Pour the sauce into the pan and simmer on low for 2-3 minutes to allow to thicken.
Add the chicken and vegetables back to the pan and stir to coat in the sauce.
Serve fresh with a side of cauliflower rice or regular rice (if tolerated)