Steam the chopped veggies in a large frying pan or wok unti just softening about 3-5 mintues

Remove the veggies from the pan and drain the water

Cut chicken breast into bite size strips and toss in arrowroot starch until each piece is evenly coated

Heat oil in the frying pan or wok over medium heat

Add chicken to warm oil and cook for 5 minutes, tossing frequently

While chicken cooks prepare a sauce by mixing coconut aminos or soy sauce, rice vinegar, fish sauce, honey, and sesame oil in a small bowl

Increase heat to medium-high and add veggies and sauce to the pan with the chicken

Allow the sauce to bubble and thicken and then toss the chicken and veggies in the sauce to coat, cook for about 3 mintues

Remove from the heat and garnish with sesame seeds