Prepare Your Ingredients. Start by cutting the chicken into bite-sized pieces and blanching the broccoli florets in boiling water until they're crisp-tender. Drain them and set aside.
Sauté the Chicken. Heat a skillet over medium-high heat and sauté the chicken until it reaches an internal temperature of 165F. Transfer the cooked chicken to a plate.
Create the Sauce. In the same skillet, add sesame oil, minced garlic, and ginger. Sauté until fragrant. Stir in soy sauce, low-sodium chicken broth, and your choice of a low-carb sweetener (Stevia or Erythritol). If you like it spicy, add some Sriracha sauce. For a thicker sauce, use xanthan gum.
Combine and Simmer. Return the cooked chicken to the skillet and add the blanched broccoli. Stir everything together and let it simmer for a few minutes to meld the flavors.
Serve and Garnish. If you're using cauliflower rice, divide it among serving plates. Top it with your chicken and broccoli mixture. You can also garnish the dish with sesame seeds for added flavor and crunch.
Enjoy. Now, it's time to savor your Asian-inspired low-carb chicken and broccoli.