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!
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!
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.
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!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Chicken and Broccoli Stir-Fry
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
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
Nutrition
Valerie says
Could I do this with beef? Cubed chuck or steak?
Steve Trask says
I would think you could make this with any type of protein…
Pearson’s Grandmama says
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.