Add chicken to a bowl, lightly spray with oil, then add the spices and arrowroot.  Rub the chicken pieces all over – it should be sticky because of the arrowroot (cornstarch).
Note: when it cooks in a skillet, a light, barely visible layer will “bread” the outside of the chicken, which makes the sauce cling to the outside of the chicken easier.

Make the sauce with the ingredients EXCEPT the arrowroot.  Season the sauce to taste using the ingredients before whisking in the arrowroot.

Set a nonstick wok or large skillet on high heat.  Once hot, spray it with oil, then add the chicken.
Note: it is important not to crowd the chicken in the wok.  Too much chicken cooking at once will create steam, making it difficult to sear the outside.  If necessary, cook the chicken in batches.

Cook the chicken for 5 – 6 minutes, or until the outside is seared and the chicken is nearly cooked through, then add the bell pepper pieces and allow them to sear and cook along with the chicken.  Cook until some sear marks appear along the edges.

Reduce the heat to medium, and add the broccoli and toss together.  Cover the skillet/wok for 1 – 2 minutes, until the broccoli turns a vibrant green color.

Reduce the heat to low.

Make a hole in the skillet/wok and pour in the sauce.  Immediately stir/agitate the sauce in the middle until turns a shiny color, and be careful not to let it bubble.  Too much heat will result in a slimy sauce.

Turn off the heat and continually fold and toss the ingredients in the sauce.

Evenly divide the ginger chicken among the meal prep containers.

Garnish and enjoy with your choice of grain like jasmine, basmati, or brown rice, or with a veggie like cauliflower rice for a lower carb option.