Chicken and Broccoli Stir Fry

4.36 from 99 votes

Chicken and Broccoli Stir Fry

Flavor-packed healthy chicken and broccoli stir fry made with chicken, broccoli, and a thick and sticky stir fry sauce to bring it all together. It's made in one pan, ready in 30 minutes, and only calls for 11 ingredients! Gluten-free, paleo, and Whole30.

Course Main Course

Cuisine Chinese

Keyword Chicken and Broccoli Stir Fry, Chinese Chicken and Broccoli Stir Fry, Easy Chicken and Broccoli Stir Fry, healthy chicken and broccoli stir fry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 446kcal

Author Kelly Nardo

Equipment

large skillet

Ingredients

1 1/2 tablespoons olive oil
1 pound chicken breast, thinly sliced into bite-sized pieces *
7 cups broccoli florets (465 grams/about 2 heads)
1/2 cup + 2 tablespoons chicken broth (plus more for cooking, if desired)
1/2 cup coconut aminos
3 tablespoons lime juice
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 inch fresh ginger, minced
1/2 teaspoon red pepper flakes
1 tablespoon tapioca flour
salt and pepper, to taste
optional toppings: sesame seeds, green onions, cilantro...
for serving: white rice, cauliflower rice...

Instructions

Make the stir fry sauce. In a small bowl or jar, add coconut aminos, 1/2 cup broth, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper and whisk to combine. In a separate jar, make a slurry by adding 2 tablespoons broth along with the tapioca flour and whisk to combine. Set both of them aside.
Cook the chicken. Heat a large skillet or nonstick pan over medium heat, add oil, and let it get hot. Add sliced chicken to the pan, evenly spreading it out and without overcrowding, and season with salt and pepper. Cook for 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).
Saute the broccoli. Leaving the chicken juices in the pan, add broccoli, salt, and pepper, and mix well. Cover the pan with a lid and cook for 5-7 minutes, stirring occasionally. If needed you can add a little broth to the pan to help it stem. Remove veggies from the pan and set aside (leave behind any juices).
Thicken the sauce. Turn the heat down to medium-low and let the pan cool for 30-60 seconds. Give the slurry another good whisk to ensure there are no clumps. Add the sauce and the slurry to the pan, whisking to combine. Turn the heat back to medium and cook until thickened and it coats the back of a spoon (a nappe consistency), about 3-5 minutes.
Assemble. Add the chicken and broccoli back to the skillet, stir to combine, and heat through for about 1 minute.
Enjoy! Top with sesame seeds and green onion and serve with your sides of choice!

Notes

*to thinly slice the chicken, I like to place it in the freezer for 10 minutes so it hardens and is easier to slice

Make sure to use coconut aminos and not liquid aminos as those will make the recipe way too salty

This recipe was slightly modified in October 2024 after receiving some feedback about the sauce not thickening. The addition of the flour should easily thicken it up.

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