1/4 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons tamari
2 teaspoons arrowroot powder
1/2 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper
4 teaspoons coconut oil, divided
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 lb peeled shrimp
4 cups broccoli florets
1 can water chestnuts, drained
sesame seeds for garnish
Whisk together first 6 ingredients in a small bowl. Heat coconut oil in a large skillet or wok over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
Add shrimp to pan, and stir-fry 2-3 minutes. Remove shrimp mixture from the pan.
Add remaining 2 teaspoons coconut oil to pan. Add broccoli and stir-fry about 4 minutes. Add shrimp mixture, water chestnuts, and broth mixture to pan; cook 1 minute or until thickened and heated through, stirring constantly. Serve sprinkled with sesame seeds over cooked rice or rice noodles.