This chicken and broccoli stir fry is an easy and flavorful takeout fake-out style meal. It’s paleo, whole30, and AIP compliant.

What is Chinese Chicken & Broccoli Stir Fry?

Chinese Chicken and Broccoli is a delicious, and simple recipe made with chicken breast, broccoli, and a thickened sauce. It’s stir-fried in a large pan or wok and often served with a side of steamed rice.

When ordering this stir fry at a restaurant, you’re probably going to be getting seed oils like canola or soybean oil, and potentially MSG, but in reality, this recipe can be made to be healthy with real food ingredients! This version of chicken and broccoli is made with all paleo and whole30 ingredients and is finished in about 20 minutes.

How to Make Chicken and Broccoli Stir Fry Healthier

  • Combine the sauce ingredients: Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar and arrowroot starch. Set aside.
  • Cook the broccoli and chicken: Using a large skillet or wok, heat the oil over medium-high heat. Add the broccoli florets and saute for 6-7 minutes or until crisp and softened. Set aside. Add more oil to the pan if needed and add the chicken. Season with salt and pepper and cook for 5-6 minutes, stirring often until the chicken reaches the internal temperature of 165F. Set aside.
  • Stir in the sauce and combine: Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. Pour in the sauce and bring to a low simmer. Add the chicken and broccoli back to the pan and stir to coat. Serve fresh topped with green onion.

What ingredients should you use for the chicken and broccoli sauce to make it healthier?

  • Coconut aminos (soy and gluten-free alternative that’s lower in sodium than soy sauce)
  • Chicken broth
  • Coconut sugar
  • Arrowroot starch (grain-free corn starch alternative that thickens the sauce)

What cut of chicken should you use for chicken and broccoli?

I love using chicken breast for recipes like this, but you can use boneless skinless chicken thigh if you’d prefer.

What to serve with chicken and broccoli

This recipe is quite filling on it’s own, but you can also serve it with cauliflower rice, or regular white or brown rice if you tolerate it. I’ve reintroduced white rice so I enjoy having this with steamed white rice!

Tips and tricks for chicken and broccoli

Buy pre-cut broccoli florets 

Broccoli florets are easy to find at the store and aren’t typically too expensive. Anything that cuts down prep work is a plus for me!

Cook the sides ahead of time

Have cauliflower rice (or regular rice) ready to go so you can put it all together for a healthy dinner once the chicken and broccoli are done.

Use a very large pan

Not overcrowding the pan is crucial for well-cooked vegetables and protein. I like to use the largest stainless steel skillet I have, but if you have a wok, that would be great too.

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20 Minute Chicken and Broccoli Stir Fry


  • Author: Michelle
  • Cook Time: 20
  • Total Time: 20
  • Yield: 4 servings 1x

Description

This chicken and broccoli stir fry is an easy and flavorful takeout fake-out style meal. It’s paleo, whole30, and AIP compliant.


Scale

Ingredients

  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (omit for whole30)
  • 1 1/2 tsp arrowroot starch
  • 2 tbsp avocado oil
  • 4 cups broccoli florets
  • 1 lb chicken breast, cubed
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 tbsp green onions, chopped

Instructions

  1. Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar and arrowroot starch. Set aside.
  2. Using a large skillet or wok, heat the oil over medium-high heat. Add the broccoli florets and saute for 6-7 minutes or until crisp and softened. Set aside.
  3. Add more oil to the pan if needed and add the chicken. Season with salt and pepper and cook for 5-6 minutes, stirring often until the chicken reaches the internal temperature of 165F. Set aside.
  4. Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. Pour in the sauce and bring to a low simmer. Add the chicken and broccoli back to the pan and stir to coat.
  5. Serve fresh topped with green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 265
  • Fat: 10.4g
  • Carbohydrates: 14.7g
  • Fiber: 2.5g
  • Protein: 28.4g

Keywords: chicken and broccoli