Chicken and Broccoli Stir-Fry

Chicken and broccoli stir-fry is a quick and healthy Whole30 meal that you can easily whip up on a busy weeknight. If you aren’t cooking simple stir-fries for dinner, you’re working too hard!

One of the many valuable lessons I learned from my mom is that a protein and vegetable packed stir-fry is the easiest and tastiest way to get dinner on the table quickly. It’s the original clean-out-the-fridge meal, and it helps combat food waste, too!

My tips for ensuring tasty stir-fries:

• Use an amazing gluten-free sauce a.k.a. my All-Purpose Stir-Fry Sauce to season it! (Click here for other ways to use this amazing sauce!)
• Mise en place is key: measure out all the ingredients and cut everything ahead of time so you can quickly cook the stir-fry when the skillet is hot!
• When it comes to stir-fries, don’t stress out about following the recipe exactly—use whatever combination of meat and veggies that you have in the fridge. Stir-fries should be close to effortless!

Need more tips on how to make a fabulous stir-fry? Check out this post!

What do you serve with chicken and broccoli stir-fry?

Asian stir-fries are traditionally served with steaming bowls of white rice, but to keep it low carb and paleo, you can eat this dish with cauliflower rice. Sometimes I just serve it with Instant Pot Vegetable Soup because I’m a rule breaker!

Craving other Whole30 stir-fry recipes?

I’ve got you covered! Here are some of my favorite Whole30-friendly stir-fries:

• Potsticker Stir-Fry (Egg Roll in a Bowl)
• Spicy Pork and Asparagus Stir-Fry
• Garbage Stir-Fry with Curried Cabbage

Time to make Chicken and Broccoli Stir-Fry!

Serves 4

Ingredients:

• ½ cup All-Purpose Stir-Fry Sauce
• 1½ teaspoons arrowroot powder, divided
• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons avocado oil, divided
• 1 teaspoon Red Boat fish sauce
• ½ teaspoon Diamond Crystal kosher salt
• 1 large shallot, thinly sliced
• 1 pound broccoli, cut into small florets and stems thinly sliced
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds (optional)

Method:

Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.

Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.

In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.

Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.

Add the shallots and cook for 1-2 minutes or until slightly softened.

Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through.

Transfer the chicken to another platter.

Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.

Stir in the minced garlic and reserved cooked chicken.

Whisk the reserved stir-fry sauce one last time and pour it into the pan.

Stir-fry the broccoli and chicken until the sauce simmers and thickens.

Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds.

Serve with steaming bowls of cauliflower rice!

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Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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Chicken and Broccoli Stir-Fry

Chicken and broccoli stir-fry is a healthy and quick Whole30 meal that you can easily whip up on a busy weeknight! If you aren’t cooking simple stir-fries for dinner, you’re working too hard!

• ½ cup All-Purpose Stir-Fry Sauce
• 1½ teaspoons arrowroot powder (divided)
• 1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
• 2 tablespoons avocado oil (divided)
• 1 teaspoon Red Boat fish sauce
• ½ teaspoon Diamond Crystal kosher salt
• 1 large shallot (thinly sliced)
• 1 pound broccoli (cut into small florets and stems thinly sliced)
• 2 garlic cloves (minced)
• 2 scallions (thinly sliced)
• 1 tablespoon toasted sesame seeds (optional)

1. Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.

2. Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.

3. In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.

4. Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.

5. Add the shallots and cook for 1-2 minutes or until slightly softened.

6. Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Transfer the chicken to another platter.

7. Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.

8. Stir in the minced garlic and reserved cooked chicken.

9. Whisk the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.

10. Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Serve with steaming bowls of cauliflower rice!

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