Large skillet filled with Chinese chicken and broccoli stir fry topped with sesame seeds. The pan is on a tan linen and there is a bowl of lime wedges in the corner.
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5 from 2 votes

Chicken and Broccoli Stir Fry

Flavor packed healthy chicken and broccoli stir fry made with chicken, broccoli, and a thick and sticky sauce to bring it all together. Easy to make, ready in 30 minutes, and only calls for 10 ingredients! You'll never order at a restaurant again after making it at home. Paleo, Whole30, and gluten free.
Course Main Course
Cuisine Chinese
Keyword Chicken and Broccoli Stir Fry, Chinese Chicken and Broccoli Stir Fry, Easy Chicken and Broccoli Stir Fry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 420kcal
Author Kelly

Ingredients

  • 1 1/2 tablespoons avocado oil
  • 1 pound chicken breast (thinly sliced)*
  • 2 heads broccoli, florets removed (7 cups/465 grams)
  • 1/2 cup chicken broth
  • 1/2 cup coconut aminos
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste
  • optional toppings: sesame seeds, green onions...
  • for serving: white rice, cauliflower rice...

Instructions

  • In a small saucepan, make the sauce by combining the broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper. Bring to a simmer over medium-low heat and let simmer for 20 minutes. Make sure to stir often and watch so it doesn’t boil. After about 20 minutes, sauce should be thickened and reduced by 2/3 and coat the back of a spoon (nappe consistency). Remove from heat and let cool for a minute.
  • When the sauce has about 7-8 minutes left, make the chicken and broccoli. Season the sliced chicken with salt and pepper. Heat a large sauté pan over medium heat, add oil, and let it get hot. Add slices of chicken, without overcrowding, and cook 30-60 seconds per side (depending on how thick you sliced it). Remove from pan and repeat with remaining chicken (I had to do this in 3 batches).
  • Leave the chicken juices in the pan and add broccoli. Cook for 3-5 minutes until tender. If needed, add a splash of broth to help stem it some. Add back in the chicken to the pan and mix to combine. Be careful not to add the chicken juices as this will thin out the sauce.
  • Add in the sauce and mix well until combined and everything is nicely coated. Top with sesame seeds and green onion and serve with your sides of choice!

Notes

*to thinly slice the chicken, I like to place in the freezer for 10 minutes so it hardens and is easier to slice
make sure to use coconut aminos (my favorite brand is linked above) and not liquid aminos as those will make the recipe way to salty

Nutrition

Serving: 1/3 of recipe | Calories: 420kcal | Carbohydrates: 30g | Protein: 37g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Potassium: 543mg | Fiber: 4g | Sugar: 19g | Vitamin A: 48IU | Vitamin C: 147mg | Calcium: 79mg | Iron: 2mg