Cut chicken into 1/4 inch pieces and sprinkle with 1 tablespon of arrowroot. Set aside until ready to cook.
Add half of the oil (1.5 tablespoons) to the wok or pan, heat over high heat until it starts to smoke
Add the broccoli, asparagus, and carrot.
Stir fry for 4 minutes then add 1 tbsp shaoshing rice wine. This helps cook the veg by steaming it.
Allow the veg to cook for an additional 2 minutes and then remove from the wok and place in a bowl.
Add the remaining oil to the wok and heat until it begins to smoke. Add chicken.
Cook without disturbing 3-4 minutes.
combine the coconut aminos, toasted sesame oil, shaoshing rice wine, fish sauce, ginger, garlic and arrowroot. Add to the pan.
Stir to combine. Cook for an additinal 4-6 minutes until the sauce begins to reduce.
Add the carrot, asparagus, mushroom, and broccoli back to the wok.
Stir Fry for an additional 1-2 minutes.
Remove from heat and add the scallions reserving some of the green ends for garnish.
Serve over a bed of jasmine or cauliflower rice
ENJOY!