Ingredients
Scale
For the sauce
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp honey
- 2 tsp arrowroot starch
For the stir fry
- 2–3 tbsp avocado oil
- 3 cups broccoli florets
- 1 cup carrot, chopped
- 3/4 tsp salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 1 lb chicken breast, cubed
- 5 cloves garlic, minced
- 1 thumb ginger, grated
Instructions
- To prepare the sauce, whisk the ingredients together. Set aside.
- Using a large pan, heat the avocado oil over medium heat. Add the broccoli and carrots and lightly season. Saute for 6-7 minutes or until tender. Set aside.
- Add the chicken to the pan (adding more oil if needed) and cook for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 F. Set aside.
- Add the garlic and ginger to the pan and saute for 3-4 minutes or until the garlic is fragrant.
- Pour the sauce into the pan and simmer on low for 2-3 minutes to allow to thicken.
- Add the chicken and vegetables back to the pan and stir to coat in the sauce.
- Serve fresh with a side of cauliflower rice or regular rice (if tolerated)
Notes
All nutritional facts are estimated and will vary.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Dishes
- Method: One-Pan
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Fat: 10.3g
- Carbohydrates: 25.6g
- Fiber: 2.9g
- Protein: 28g