Chicken and Broccoli Stir-Fry

4.85 from 26 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

Cook Time20

Course: Dinner

Cuisine: Chinese

Keyword: gluten-free, low carb, nomnompaleo, paleo, stir-fries, Whole30

Servings:

Author: Michelle Tam

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!

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