Low-Glycemic Turkey and Broccoli Stir-Fry

In a small bowl, whisk together the tamari, chicken broth, minced garlic, minced ginger, and dissolved arrowroot starch to create the stir-fry sauce.

Heat avocado oil in a large skillet or wok over medium-high heat. Add the turkey strips and cook for 4-5 minutes until golden brown and cooked through. Remove the turkey from the pan and set aside on a plate.

In the same pan, add the broccoli florets and 2 tablespoons of water. Cover with a lid and steam-saute for 3-4 minutes until bright green and tender-crisp.

Return the cooked turkey to the pan with the broccoli. Pour the sauce mixture over the top, tossing everything together. Cook for 2 minutes until the sauce thickens and coats the turkey and broccoli evenly.

Remove the stir-fry from heat and drizzle with sesame oil.

In a separate small skillet, dry-sauté the cauliflower rice for 3-5 minutes until warm and slightly tender.

Divide the warm cauliflower rice between two bowls, top with the turkey and broccoli stir-fry, and garnish with sliced green onions.