Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 6
This easy Paleo Chicken and Broccoli Stir Fry are super quick to throw together. Ready in under thirty minutes, I am pretty sure that you’ll fall in love with this gluten-free and low carb healthy meal.
INGREDIENTS
Chinese Chicken and Broccoli Seasonings:
1.5 pounds chicken breasts, thin sliced
1 tablespoon coconut aminos
1.5 teaspoons arrowroot powder
½ teaspoon baking soda
⅛ teaspoon black pepper + ¼ teaspoon coarse salt
2 tablespoons olive oil
Stir-Fry Sauce:
2 tablespoons coconut aminos
½ teaspoon toasted sesame oil
½ teaspoon aged balsamic vinegar
¼ teaspoon coarse salt
2 tablespoons chicken stock
1 teaspoon arrowroot powder
Other:
4 large garlic cloves, thin sliced
1 tablespoon fresh ginger, finely chopped
4 bulbs scallions, chopped and separate white + green parts
10 ounces broccoli florets, blanched
Cooking fat of your choice, avocado oil or ghee
How to make PALEO CHICKEN AND BROCCOLI STIR FRY
Step 1: Slice the chicken breasts thinly to around ¼ and ⅛ inches.
Step 2: Combine the Chinese chicken and broccoli seasonings, then rub it on the sliced breasts. Sit in the fridge.
Step 3: Mix well the Stir-Fry Sauce, stirring until no lumps are left.
Step 4: Ready the garlic, ginger, and scallions.
Step 5: Blanch the broccoli florets in hot water or microwave on high for about a minute or two. Set aside until cool, then drain.
Step 6: Add 1.5 tbsp cooking fat in a well-heated large stainless steel skillet or cast-iron. In a single layer, add in the chicken breasts. Cook for about 3 to 4 minutes, undisturbed over medium-high heat until golden brown. Flip to the other using a fish spatula. Continue to sear until the chicken breasts are almost cooked through. When done, set the chicken breasts aside with the pan juices and oil from the skillet.
Step 7: In the same skillet, add 1.5 tbsp cooking fat. Once hot, add in the garlic, ginger, and the white parts of the scallions. Saute over medium heat until aromatic. Sprinkle with a pinch of salt and stir fry for about 8 to 10 seconds.
Step 8: Add to the skillet the chicken and broccoli florets.
Step 9: Whisk the stir-fry sauce before adding it to the skillet.
Step 10: Toss to coat the chicken and broccoli and cook for another 8 to 10 seconds until the sauce has thickened for a bit.
Step 11: Serve immediately or at room temperature, garnished with the green parts of scallions with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.
NUTRITION FACTS:
Serving: 1serving, Calories: 209kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated fat: 1g | Cholesterol: 72mg | Sodium: 486mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330iu | Vitamin C: 44.1mg | Calcium: 31mg | Iron: 0.8mg
Ingredients
- Chinese Chicken and Broccoli Seasonings:
- 1.5 pounds chicken breasts, thin sliced
- 1 tablespoon coconut aminos
- 1.5 teaspoons arrowroot powder
- ½ teaspoon baking soda
- ⅛ teaspoon black pepper + ¼ teaspoon coarse salt
- 2 tablespoons olive oil
- Stir-Fry Sauce:
- 2 tablespoons coconut aminos
- ½ teaspoon toasted sesame oil
- ½ teaspoon aged balsamic vinegar
- ¼ teaspoon coarse salt
- 2 tablespoons chicken stock
- 1 teaspoon arrowroot powder
- Other:
- 4 large garlic cloves, thin sliced
- 1 tablespoon fresh ginger, finely chopped
- 4 bulbs scallions, chopped and separate white + green parts
- 10 ounces broccoli florets, blanched
- Cooking fat of your choice, avocado oil or ghee
Instructions
Step 1: Slice the chicken breasts thinly to around ¼ and ⅛ inches.
Step 2: Combine the Chinese chicken and broccoli seasonings, then rub it on the sliced breasts. Sit in the fridge.
Step 3: Mix well the Stir-Fry Sauce, stirring until no lumps are left.
Step 4: Ready the garlic, ginger, and scallions.
Step 5: Blanch the broccoli florets in hot water or microwave on high for about a minute or two. Set aside until cool, then drain.
Step 6: Add 1.5 tbsp cooking fat in a well-heated large stainless steel skillet or cast-iron. In a single layer, add in the chicken breasts. Cook for about 3 to 4 minutes, undisturbed over medium-high heat until golden brown. Flip to the other using a fish spatula. Continue to sear until the chicken breasts are almost cooked through. When done, set the chicken breasts aside with the pan juices and oil from the skillet.
Step 7: In the same skillet, add 1.5 tbsp cooking fat. Once hot, add in the garlic, ginger, and the white parts of the scallions. Saute over medium heat until aromatic. Sprinkle with a pinch of salt and stir fry for about 8 to 10 seconds.
Step 8: Add to the skillet the chicken and broccoli florets.
Step 9: Whisk the stir-fry sauce before adding it to the skillet.
Step 10: Toss to coat the chicken and broccoli and cook for another 8 to 10 seconds until the sauce has thickened for a bit.
Step 11: Serve immediately or at room temperature, garnished with the green parts of scallions with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.
