Description
A healthy and flavorful Chicken and Broccoli Stir Fry recipe that is paleo and Whole30 compliant, offering a delicious homemade alternative to takeout. This stir fry features tender chicken thighs cooked with fresh broccoli florets in a savory coconut aminos based sauce, infused with garlic, ginger, and scallions for an aromatic and satisfying meal.
Ingredients
Chicken
- 2 tablespoons avocado oil or olive oil
- 1 1/2 lbs boneless skinless chicken thighs or breasts, sliced thin into bite size pieces
- 2 teaspoons arrowroot flour or tapioca flour
- Sea salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon coconut aminos
Sauce
- 6 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1/3 cup chicken broth or stock
- 2 teaspoons arrowroot flour or tapioca flour
Remaining Ingredients
- 1 large head broccoli, cut into florets and blanched
- 4 scallions, thinly sliced (white and green parts separated)
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
Instructions
- Prep Ingredients: Have all ingredients prepped and ready before starting because the cooking process goes fast.
- Blanch Broccoli: Place broccoli florets in a large microwave-safe bowl and microwave on high for 2 minutes. Stir and microwave for another 1 minute or until slightly tender. Set aside.
- Prepare Chicken: Toss sliced chicken with arrowroot or tapioca flour, salt, pepper, garlic powder, onion powder, and 1 tablespoon coconut aminos until well coated.
- Make Sauce: In a separate bowl, whisk together coconut aminos, sesame oil, chicken broth, and arrowroot flour until fully dissolved.
- Sear Chicken: Heat a large non-stick skillet or wok over medium-high heat and add avocado or olive oil. Once hot, add chicken in a single layer. Sear for about 3 minutes without moving, flip, and cook another 2 minutes or until chicken is cooked through. Remove chicken from pan and set aside.
- Sauté Aromatics: Lower heat to medium. In the same skillet with the pan juices and oil, add white parts of scallions, minced garlic, and minced ginger. Sauté until fragrant, about 1-2 minutes.
- Combine and Finish: Add blanched broccoli and cooked chicken back to the skillet. Pour in the prepared sauce and stir well to coat everything. Cook just until sauce thickens and ingredients are heated through, about 1-2 minutes.
- Serve: Remove from heat. Serve the stir fry hot over rice or cauliflower rice. Garnish with green parts of scallions. Enjoy!
Notes
- Blanching broccoli before stir frying ensures it is tender yet crisp and bright green.
- Arrowroot or tapioca flour helps thicken the sauce while keeping it grain-free and paleo-friendly.
- Use chicken thighs for juicier results, but breasts work fine as well.
- This recipe is Whole30 and paleo compliant when served without rice.
- For a lower sodium option, choose low sodium chicken broth and reduce coconut aminos.
- Sesame oil adds fragrance; if allergic, it can be omitted or substituted with more olive or avocado oil.
