Prepare the Sauce Base : In a small bowl, whisk together the low-sodium tamari, apple cider vinegar, maple syrup, smoked paprika, black pepper, and minced garlic. In a separate tiny cup, stir the arrowroot starch with 2 tablespoons of the unsalted chicken broth to create a slurry. Set both aside. The extra broth provides more volume to coat the larger batch of ingredients without adding sodium.
Sauté Harder Vegetables : Heat the avocado oil in a wide Dutch oven over medium-high heat, about 375°F (190°C). Once the oil shimmers, add the sliced carrots and halved green beans. Cook, stirring occasionally, for 5-7 minutes until they are bright in color and begin to develop a slight char.
Soften Aromatics & Peppers : Add the diced yellow onion and chopped red bell peppers to the Dutch oven with the other vegetables. Continue to cook, stirring frequently, for another 3-5 minutes. The onions should become translucent and the peppers should be crisp-tender.
Brown the Ground Chicken : Push the vegetables to the sides of the pan, creating a well in the center. Add the ground chicken to the open space. Break it apart with a spatula and cook for 6-8 minutes, until it is fully cooked through and no pink remains. The internal temperature should reach 165°F (74°C).
Deglaze and Thicken : Pour the prepared sauce base and the remaining unsalted chicken broth into the pan. Stir everything together, scraping the bottom of the pan to lift any flavorful browned bits. Bring the mixture to a gentle bubble.
Finish and Combine : Stir the arrowroot slurry once more, then pour it into the pan while stirring constantly. Continue to cook for 1-2 minutes as the sauce thickens to a glossy glaze that coats the chicken and vegetables. Remove from heat immediately.
Garnish and Serve :Divide the stir-fry among six bowls. Top each serving generously with chopped cashews, sliced scallions, and a sprinkle of toasted sesame seeds before serving.