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 it at a restaurant again after making it at home. Paleo, Whole30, and gluten-free.
And who doesn’t love classic Chinese food?! We grew up eating it in the colder months (my mom LOVES Chinese food) and it still brings back fond family memories. I love going back east and going to Chinatown in Philadelphia with my family.
Some of the Chinese best food I’ve ever eaten!
While I love going out for good Chinese food, it sometimes doesn’t make me feel my best. Loaded with MSG, stranger thickeners, and hidden flours. And that is where this healthy chicken and broccoli comes in!
It has all some same great flavors, but without any thickeners for flours, making it gluten-free, paleo, and Whole30 approved. And it’s super easy to make and a great alternative to takeout!
chicken and broccoli stir fry
This Chinese chicken & broccoli stir fry calls 10 ingredients total. Chicken and broccoli are obviously the main ingredients and then you need 7 other ingredients to make the savory sauce. Click ‘Next Page‘ if you want to see more.
Here is what you need:
- chicken broth
- coconut aminos
- lime juice
- sesame oil
- red pepper flakes
- salt and pepper
First mix together your sauce ingredients in a small saucepan. This will cook while you make the chicken and broccoli.
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, the sauce should be reduced by 2/3 and thickened and achieved a nappe consistency. Remove from heat and let cool for a minute.
While the sauce is cooking, make the chicken and broccoli. First slice the chicken into thin strips. I suggest popping it in the freezer for 10 minutes so it is easier to slice. Salt and pepper each side and cook until sightly browned. Since it is so thin, you only need about 1-2 minutes, flipping hallways through. Continue Reading This Article
Make sure not to overcrowd it – I did mine in a few batches. It will come back in the pan at the end so keep that in mind as well. No one likes overcooked and dry chicken.
After you cook the chicken and remove it from the pan, cook the broccoli in the leftover juices. Saute for 5 or so minutes until softened and cooked to your liking. If needed, add a little broth to the pan to help steam.
Around this time the sauce should be done as well. Add the chicken back into the pan. Make sure you don’t add the juices as this will thin out the sauce. Add in the sauce and mix well until combined and everything is nicely coated.
Finally, top with sesame seeds and green onion and serve with sides of choice!
substitutions for healthy chicken and broccoli stir fry
This recipe is pretty straightforward, but there are a few things you can change up to make it work for you. Here are some good substitutions or add-ins you can add to this chicken and broccoli recipe:
- chicken – feel free to use chicken thighs instead of breast
- broth – any kind of broth will work (beef or veggie)
- soy sauce – if you can’t find coconut aminos and can have soy, soy sauce would work in this recipe. Tamari would also work if you are gluten-free. I haven’t tried either of them, but both are similar to coconut aminos. Do not use liquid aminos as they are too salty.
- veggies – feel free to add some more veggies to the mix! It won’t be authentic Chinese chicken and broccoli, but I will never tell someone not to add more veggies to a dish!
- red pepper flakes – feel free to omit them if you don’t like spicy food.
- 1 pound chicken breast
- 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…
- 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!