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20 Minute Chicken and Broccoli Stir Fry

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


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


  • 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


  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.


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

  • Cook Time: 20
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Chinese


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

Keywords: chicken and broccoli