Instructions

• In a medium saucepan, combine 1/3 cup low-sodium soy sauce, 1 cup water, 2 tablespoons rice vinegar, 2 tablespoons low-carb sweetener, 1 tablespoon hoisin sauce, 2 tablespoons sugar-free ketchup, 2 teaspoons sesame oil, 1 minced garlic clove, and 1/2 teaspoon red chili flakes.
• Place the saucepan over medium heat, bring the mixture to a simmer, then reduce heat to low and stir occasionally. Simmer until the sauce is slightly reduced and thickened, about 5–10 minutes.
• Remove the sauce from the heat and set it aside while you cook the chicken and broccoli.
• Heat 2 tablespoons sesame oil in a large skillet over medium-high heat.
• Add the remaining minced garlic clove to the hot oil and sauté for about 30–60 seconds, until fragrant (do not let it burn).
• Add 1 pound boneless, skinless chicken thighs (cut into 1" pieces) to the skillet. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
• Cook the chicken, stirring occasionally, until browned and cooked through, about 8 minutes.
• Add 1 head of broccoli, cut into florets, to the skillet and cook with the chicken for about 3 minutes, until the broccoli is tender-crisp.
• Pour the prepared General Tso sauce over the chicken and broccoli in the skillet. Bring to a simmer over medium-low heat and cook for about 5 minutes, stirring occasionally, until everything is heated through and the sauce coats the chicken and broccoli.
• Remove the skillet from heat and sprinkle 1/4 cup chopped green onion over the dish. Serve immediately.