In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
Preheat oven to 400 degrees.
Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to “rice” up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
Lay the marinated chicken tenders along the opening middle section of the sheet pan.
Bake for 18-20 minutes or until the chicken is cooked through the center.
While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
If sauce isn’t thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
When the chicken is finished cooking, remove from the oven.
Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it – you do not want to forget about it!
Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.