In a large sauté pan, heat olive oil over medium high heat.

Add the chicken to the pan. Cook the cubed chicken breast for 10 minutes or until golden brown. Make sure to stir the chicken on all sides so it evenly browns.

While the chicken cooks, whisk together the tomato paste, coconut aminos, honey, apple cider vinegar, orange juice, and minced garlic to form a sauce.

When chicken is finished cooking, remove the chicken from the pan and set aside in a bowl.

Add onions, bell peppers, and broccoli to the pan. Stir together and sauté for 5 minutes until they begin to soften. Don’t overcook the vegetables, we don’t want them to be mushy!

Once the vegetables have cooked, remove from the pan and set aside in the same bowl you reserved your chicken in.

Add the sauce to the pan. Bring to a boil, stirring constantly. Once boiling, lower the heat to medium and let the sauce simmer for 5 minutes. The sauce should naturally thicken and start to pull away from the pan when you scrape it with a spatula. Once the sauce has thickened, add the cooked chicken + vegetables to the pan. Stir to coat with sauce. Cook over low heat for two minutes until warmed through. If the sauce is too thick, add a tablespoon of orange juice.

Serve over rice or cauliflower rice and enjoy!