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 minutes mins
Cook Time20 minutes mins
Course: Dinner
Cuisine: Chinese
Keyword: gluten-free, low carb, nomnompaleo, paleo, stir-fries, Whole30
Servings: 4
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!
Calories: 364kcal | Carbohydrates: 18g | Protein: 38g | Fat: 15g | Fiber: 4g | Sugar: 3g