Slice chicken breasts into strips and place in a zip-lock plastic bag. Cover with half the coconut aminos and place in fridge while you prepare the rest of the meal (about 30 minutes).

Using a spoon, peel the ginger. Slice into thin rounds. Set aside. Slice mushrooms into thin slices and set aside.  Whisk arrowroot with remaining coconut aminos and honey. Set aside.

In a wok or large cast-iron skillet, melt coconut oil over medium-high heat. Sauté broccoli and ginger for 5 minutes. Add chicken and garlic and sauté for another 5 minutes. Add mushrooms and sauté about 3 minutes. Pour coconut amino mixture over the stir fry and cook until chicken is done, about 2 minutes.

Top with green onions. Serve with cauliflower rice.