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Home » Blog » Recipes » Chicken and Broccoli Stir-Fry (Whole30, Gluten Free)

Chicken and Broccoli Stir-Fry (Whole30, Gluten Free)

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Chicken and broccoli stir-fry is a quick and healthy Whole30 meal that you can easily whip up on a busy weeknight. If you aren’t cooking simple stir-fries for dinner, you’re working too hard!

A large white platter topped with Whole30, paleo, and gluten-free chicken and broccoli stir fry in front of a blue bowl of cauliflower rice.

One of the many valuable lessons I learned from my mom is that a protein and vegetable packed stir-fry is the easiest and tastiest way to get dinner on the table quickly. It’s the original clean-out-the-fridge meal, and it helps combat food waste, too!

A collage of the cooking steps to make paleo chicken and broccoli stir-fry, a simple gluten-free weeknight dinner.

My tips for ensuring tasty stir-fries:

  • Use an amazing gluten-free sauce a.k.a. my All-Purpose Stir-Fry Sauce to season it! (Click here for other ways to use this amazing sauce!)
  • Mise en place is key: measure out all the ingredients and cut everything ahead of time so you can quickly cook the stir-fry when the skillet is hot!
  • When it comes to stir-fries, don’t stress out about following the recipe exactly—use whatever combination of meat and veggies that you have in the fridge. Stir-fries should be close to effortless!

Need more tips on how to make a fabulous stir-fry? Check out this post!

What do you serve with chicken and broccoli stir-fry?

Asian stir-fries are traditionally served with steaming bowls of white rice, but to keep it low carb and paleo, you can eat this dish with cauliflower rice. Sometimes I just serve it with Instant Pot Vegetable Soup because I’m a rule breaker!

Craving other Whole30 stir-fry recipes?

I’ve got you covered! Here are some of my favorite Whole30-friendly stir-fries:

  • Potsticker Stir-Fry (Egg Roll in a Bowl)
  • Spicy Pork and Asparagus Stir-Fry
  • Garbage Stir-Fry with Curried Cabbage

Time to make Chicken and Broccoli Stir-Fry!

Serves 4

Ingredients:

  • ½ cup All-Purpose Stir-Fry Sauce
  • 1½ teaspoons arrowroot powder, divided
  • 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 2 tablespoons avocado oil, divided
  • 1 teaspoon Red Boat fish sauce
  • ½ teaspoon Diamond Crystal kosher salt
  • 1 large shallot, thinly sliced
  • 1 pound broccoli, cut into small florets and stems thinly sliced
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.

A woman shaking up a bottle of All-Purpose Stir-Fry Sauce

Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.

Adding a spoonful of arrowroot powder to a liquid measuring cup filled with Nom Nom Paleo's All-Purpose Stir-Fry Sauce

In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.

A person is adding arrowroot powder to sliced raw chicken thigh meat and stirring it with a pair of black chopsticks.

Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.

Pouring avocado oil from a bottle into a large stainless steel skillet.

Add the shallots and cook for 1-2 minutes or until slightly softened.

Adding thinly sliced shallots from a clear bowl to a hot stainless steel skillet.

Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through.

Adding sliced raw chicken thighs to a large stainless steel skillet with fried shallots in it.

Transfer the chicken to another platter.

A slotted metal spoon is removing cooked stir-fried chicken out of a pan an onto a blue plate.

Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.

Pouring water into a stainless steel skillet filled with broccoli florets.

Stir in the minced garlic and reserved cooked chicken.

An overhead shot of a skillet filled with stir-fried broccoli and chicken.

Whisk the reserved stir-fry sauce one last time and pour it into the pan.

Pouring All-Purpose Stir-Fry Sauce into a pan of Whole30 chicken and broccoli stir-fry.
Stir-fry the broccoli and chicken until the sauce simmers and thickens.

An overhead shot of paleo chicken and broccoli stir fry cooking in a large skillet.

Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds.

Using tongs to put the gluten-free chicken and broccoli stir-fry on a serving plate and sprinkling sesame seeds on top.

Serve with steaming bowls of cauliflower rice!

A closeup shot of chicken and broccoli stir-fry topped with toasted sesame seeds and sliced scallions.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

A large white platter topped with Whole30, paleo, and gluten-free chicken and broccoli stir fry in front of a blue bowl of cauliflower rice.
Print Recipe
4.85 from 19 votes

Chicken and Broccoli Stir-Fry

Chicken and broccoli stir-fry is a healthy and quick Whole30 meal that you can easily whip up on a busy weeknight! If you aren’t cooking simple stir-fries for dinner, you’re working too hard!
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Cuisine: Chinese
Keyword: gluten-free, low carb, nomnompaleo, paleo, stir-fries, Whole30
Servings: 4
Calories: 364kcal

Ingredients

  • ½ cup All-Purpose Stir-Fry Sauce
  • 1½ teaspoons arrowroot powder divided
  • 1½ pounds boneless, skinless chicken thighs or breasts cut into bite-size pieces
  • 2 tablespoons avocado oil divided
  • 1 teaspoon Red Boat fish sauce
  • ½ teaspoon Diamond Crystal kosher salt
  • 1 large shallot thinly sliced
  • 1 pound broccoli cut into small florets and stems thinly sliced
  • 2 garlic cloves minced
  • 2 scallions thinly sliced
  • 1 tablespoon toasted sesame seeds optional
US Customary - Metric

Instructions 

  • Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.
  • Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.
  • In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.
  • Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.
  • Add the shallots and cook for 1-2 minutes or until slightly softened.
  • Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Transfer the chicken to another platter.
  • Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.
  • Stir in the minced garlic and reserved cooked chicken.
  • Whisk the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.
  • Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Serve with steaming bowls of cauliflower rice!

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 364kcal | Carbohydrates: 18g | Protein: 38g | Fat: 15g | Fiber: 4g | Sugar: 3g
33

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Reader Interactions

Comments

  1. Valerie says

    August 11, 2020 at 2:30 pm

    Could I do this with beef? Cubed chuck or steak?

    Reply
    • Steve Trask says

      August 11, 2020 at 2:30 pm

      I would think you could make this with any type of protein…

      Reply
  2. Pearson’s Grandmama says

    August 11, 2020 at 2:30 pm

    I have tried and tried but I just cannot deal with cauliflower rice. The taste and mouth feel are awful to me. This feels empty without something. Suggestions, please. I do zoodles but I’m tired of them. Husband won’t eat spaghetti squash and I’m running out of ideas.

    Reply
  3. Jessica Raub says

    January 5, 2021 at 1:00 am

    What can you sub for arrowroot powder? It’s been harder to find. Thank you.

    Reply
    • Michelle Tam says

      January 5, 2021 at 4:05 am

      Tapioca starch or potato starch should work. It’s okay to leave it out, too!

      Reply
  4. Stephanie says

    June 17, 2021 at 3:50 pm

    Could this be made with cauliflower? My husband doesn’t like broccoli, but i love stir fry and would like to have it as an option in my arsenal!

    Reply
    • Michelle Tam says

      June 17, 2021 at 6:44 pm

      Definitely!

      Reply
  5. Lu H says

    February 24, 2022 at 5:12 pm

    What could you recommend using instead of Red Boat Fish Sauce if one is allergic to anything fish-related?

    Reply
    • Michelle Tam says

      February 25, 2022 at 4:17 pm

      I have a vegan No-Fish sauce recipe in my latest cookbook, Nom Nom Paleo: Let’s Go!

      Reply
  6. Kimiko Gelman Prosky says

    February 24, 2022 at 9:06 pm

    can this be made with broccoli raab?

    Reply
    • Michelle Tam says

      February 25, 2022 at 4:16 pm

      Definitely! I normally use whatever greens I have in the fridge!

      Reply
  7. Ashley Campbell says

    September 23, 2022 at 2:27 am

    Are the nutritional values for the entire dish or per serving?

    How much is each serving?

    Reply
    • Regina Chan says

      September 26, 2022 at 3:28 pm

      It’s per serving, and number of servings is listed near the top of the recipe card.

      Reply
  8. Julie says

    January 15, 2023 at 2:45 am

    5 stars
    This dish is loaded with umami – so much flavor! My husband and I loved it and will definitely make it again. I’m on Day 13 of the January Whole30, and this hit the spot. Thank you! (We made our own stir fry sauce, from your recipe). 🙂

    Reply

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