In a large skillet or wok, melt the lard (or coconut oil) over medium-high. Add onions and cook until translucent. Stir in the garlic and ginger and stir fry until fragrant.
Dump in the broccoli and chicken and stir fry for about 10 minutes or until chicken is no longer pink.
Add the coconut aminos and stevia. Then, stir in the shrimp, and salt. Cook until shrimp is heated throughout (or turns pink if using uncooked). Serve hot over cauliflower rice.
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Notes
Coconut aminos does contain more carbohydrates than soy sauce so if you aren't avoiding soy, you can use soy sauce and save a few carbs.The onion can also be omitted to further reduce the carb count.