Ingredients
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- 1/2 cup coconut aminos
- 1/3 cup chicken broth
- 2 tsp apple cider vinegar
- 1 tbsp coconut sugar
- 2 tsp arrowroot starch
- 2 tsp garlic powder
- 1 tsp onion pwoder
- 1 tsp ginger powder
- 2 tbsp avocado oil
- 2 cups broccoli florets
- Salt and pepper (omit pepper for AIP)
- 1 lb ground chicken
- 2 tbsp green onion, chopped
Instructions
- To make the sauce, whisk the coconut aminos, broth, vinegar, coconut sugar, seasonings, and arrowroot starch together and set aside.
- Using a large pan, heat the avocado oil over medium heat. Add the broccoli and lightly season with salt and pepper. Saute for 5-6 minutes or until crisped to your liking. Set aside.
- Add the ground chicken to the pan along with more avocado oil if needed. Season with salt and pepper and crumble the chicken until cooked through.
- Add the broccoli back to the pan and pour the sauce mixture in. Stir for 1-2 minutes to allow the sauce to reduce. See notes for adjusting sauce thickness.
- Remove from heat and serve topped with green onion.
Notes
- For a thinner sauce- Simply add 1-2 tbsp of more chicken broth if you like a thinner sauce!
- For a thicker sauce- Combine 1 tsp of arrowroot starch with about 1 tbsp of broth and whisk. Add to the pan and simmer for a few minutes to thicken the sauce.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Fat: 16.3g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 21.3g
Keywords: chicken and broccoli