In a bowl, combine Chicken ingredients and marinate for 1 hour.
In a separate bowl, whisk together all Sauce ingredients until potato starch is dissolved.
Heat 1 tablespoon Avocado oil in a carbon steel wok over high heat. Add chicken and stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon Avocado oil to the wok. Add Onion and Bell pepper and stir-fry until slightly softened, about 3 minutes. Add Broccoli and stir-fry for another 2 minutes.
Add Shrimp to the wok and stir-fry until pink and opaque, about 2-3 minutes. Deglaze with Sake.
Pour Sauce over the Shrimp and vegetables. Bring to a simmer and stir-fry until sauce thickens and glazes, about 30 seconds.
Return Chicken to the wok and toss to coat with sauce.
Serve immediately over Jasmine rice. Garnish with Black sesame seeds and Scallions.
