For the sauce

• 1/3 cup chicken broth
• 3 tbsp coconut aminos
• 2 tsp fish sauce
• 2 tsp rice vinegar (sub apple cider vinegar)
• 1 tbsp coconut sugar
• 1/4 tsp salt
• 1/8 tsp black pepper (omit pepper for AIP)
• 2 tsp arrowroot starch

For the stir fry

• 1 head choy sum, divided between stems and leaves
• 1 lb chicken breast, sliced thin
• 1 tbsp arrowroot starch
• Salt and pepper (omit pepper for AIP)
• 2 tbsp avocado oil
• 1/2 onion, sliced thin
• 3 cloves garlic, minced
• 1 thumb ginger, minced
• 1 large carrot, sliced thin
• 1 cup snow peas, chopped in half
• 1 cup mung bean sprouts
• 2 tbsp green onion