Name: Chicken Broccoli Stir Fry (30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: gluten free
Ingredients: 1/2 cup low sodium chicken broth; 1/4 cup soy sauce; Optional: 2 teaspoons fish sauce; 2 teaspoons sesame oil; 1/4 cup honey; 1 inch ginger, grated; 3 to 4 garlic cloves, minced; Optional: 1 to 2 teaspoons red pepper flakes; 2 tablespoons cornstarch (or arrowroot starch); 2 pounds chicken breast, cut into 1 inch pieces; salt and pepper; 1 large white or yellow onion, cut into 1 inch wedges; 2 heads of broccoli, cut into florets; 2 to 3 tablespoons avocado oil, coconut oil, or grapeseed oil (you want to use a high heat cooking oil); white or brown rice; cauliflower rice; sesame seeds (for garnish); green onion, sliced (for garnish)

Description

Chicken broccoli stir fry is a quick and easy meal that’s ready in 30 minutes, and only uses one pan. It tastes just like what you order at your favorite Chinese restaurant.

Ingredients

Units Scale

Sauce

1/2 cup low sodium chicken broth
1/4 cup soy sauce
Optional: 2 teaspoons fish sauce
2 teaspoons sesame oil
1/4 cup honey
1 inch ginger, grated
3 to 4 garlic cloves, minced
Optional: 1 to 2 teaspoons red pepper flakes
2 tablespoons cornstarch (or arrowroot starch)

For the stir fry

2 pounds chicken breast, cut into 1 inch pieces
salt and pepper
1 large white or yellow onion, cut into 1 inch wedges
2 heads of broccoli, cut into florets
2 to 3 tablespoons avocado oil, coconut oil, or grapeseed oil (you want to use a high heat cooking oil)

Options for serving

white or brown rice
cauliflower rice
sesame seeds (for garnish)
green onion, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Make rice: if making rice the traditional stove top method you will want to start make it 10 minutes before you start the recipe. Other options are to make quick cooking rice (5 to 10 minutes), or microwave frozen rice.
Make the sauce: In a small mixing bowl whisk together the chicken broth, soy sauce, fish sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). To a separate small bowl add the corn starch and a small amount of water, use a small fork to whisk so that the slurry is smooth. Add the cornstarch slurry to the sauce and whisk to combine, set aside.
Prepare: Prepare all of the remaining ingredients for the stir fry as instructed above. Place them all in separate bowls so everything is ready to go when you start cooking. Season the cubed chicken with salt and pepper.
Cook the chicken: Heat a large skillet over medium high heat. Add the oil, enough to coat the bottom of the pan. Once the oil is heated add the chicken in an even layer. Cook on one side about 3 to 4 minutes, or until the chicken easily releases from the pan. Flip and cook another 1 to 2 minutes, remove to a bowl or plate. It’s okay if not all the chicken is fully cooked because it will get cooked further with the sauce.
Stir Fry: Add another tablespoon of oil to the pan, if needed. Add the onions and cook until they start to soften, about 2 to 3 minutes. Add the broccoli and saute for another 4 to 5 minutes, or until the broccoli turns bright green. Add the sauce and the chicken (along with any chicken juices to the pan), turn the heat up to high and allow the sauce to come to a simmer. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, or until the sauce has thickened enough so that when you drag your spoon across the pan the sauce stays separated for a while. Remove from the heat.
To serve: Serve chicken broccoli over rice or cauliflower rice. Garnish with sesame seeds and sliced green onion, if desired.

Notes

Gluten free: To make this dish gluten free make sure to use gluten free soy sauce and fish sauce.

Soy free: you can substitute soy sauce for coconut aminos. If the sauce isn’t salty enough just add extra salt to taste.