20 Minute Chicken and Broccoli Stir Fry
This chicken and broccoli stir fry is an easy and flavorful takeout fake-out style meal. It's paleo, whole30, and AIP compliant.
Ingredients
- ⅓ cup coconut aminos
- ¼ cup chicken broth
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar omit for whole30
- 1 ½ tsp arrowroot starch
- 2 tbsp avocado oil
- 4 cups broccoli florets
- 1 lb chicken breast cubed
- ¾ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 3 cloves garlic minced
- 1 thumb ginger grated
- 2 tbsp green onions chopped
Instructions
- Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar and arrowroot starch. Set aside.
- 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.
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 14.7g | Protein: 28.4g | Fat: 10.4g | Fiber: 2.5g