Prep the chicken. Slice chicken thinly against the grain into bite-size strips. Pat dry with paper towels. Toss with a pinch of salt and pepper. Dry chicken browns better and stays juicy.

Chop the vegetables. Keep pieces similar in size so they cook evenly. Broccoli florets small, peppers and zucchini into thin strips, snap peas trimmed. Mince garlic and ginger.

Stir together the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes. If using xanthan gum, sprinkle it lightly over the sauce and whisk well to avoid clumps. Set aside.

Heat the pan. Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it shimmer. A hot pan is key for searing and keeping veggies crisp.

Sear the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate and repeat with remaining chicken, adding more oil if needed. Do not crowd the pan.

Stir-fry the veggies. Add a touch more oil if the pan is dry. Add broccoli and red onion first; cook 2 minutes. Add peppers, zucchini, and snap peas; cook 2–3 minutes more. You want tender-crisp, not soft.

Add aromatics. Push veggies to the edges. Add garlic and ginger to the center with a small splash of oil. Stir 30 seconds until fragrant, then toss everything together.

Combine and sauce. Return chicken and any juices to the pan. Pour in the sauce. Toss over high heat 1–2 minutes until glossy and slightly thickened. If using arrowroot, whisk it with 1 teaspoon cold water first, then stir in and cook 30–60 seconds.

Taste and adjust. Add a squeeze of lime, extra soy sauce, or more chili for heat. Finish with sesame seeds and cilantro if you like.

Serve. Spoon over warm cauliflower rice or toss with shirataki noodles, or enjoy as is for a lighter plate.