Chinese Chicken and Broccoli

Chinese Chicken and Broccoli

One of my all-time favorite dishes growing up was Chinese Chicken and Broccoli from the small hole-in-the-wall Chinese restaurant in McKinney, Texas– China Sun. It was the closest Chinese restaurant to the small town I grew up in and my closest friends and I would drive there at least once a week to pig out on big platters of chicken and broccoli with a side of wonton soup. I loved those teenage “road trips” (it was about 30 minutes away) with my best friends from home: Ashley, Lindy, and Beth. I have so many fond memories of Ashley, Lindy, and I eating our platters of chicken and broccoli, while Beth, our friend who didn’t eat meat, would eat the waffles fries purchased from Chik-fil-a around the corner that she brought into eat. HA! The China Sun owners knew us well, and they didn’t mind it so that was our routine.

Chinese Chicken and Broccoli

Chinese Chicken and Broccoli

Over the years, I’ve made variations of the classic American Chinese dish. But I’ve finally gotten a great Whole30 rendition that I just know that you and your families will love. My kiddos love this Chinese Chicken and Broccoli stir-fry as much as my husband and I do, making it a great go to on any weeknight! It’s simple to make, and full of flavor, with a rich and flavorful brown sauce you’ll want to lick off the plate! 

If you like this chicken stir fry, try this Chicken and Kimchi Stir Fry or Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry).

Chicken and Broccoli

Chinese Chicken and Broccoli
Serves: 4 people
5 from 5 votes
Total Time35 mins


For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp white pepper (black pepper is okay)
  • 1 tbsp coconut aminos
  • 1 tsp tapioca flour

For the Sauce:

  • 2 tsp tapioca flour
  • 1 tsp toasted sesame oil
  • 1/4 cup coconut aminos (I like Big Tree Farm brand)
  • 1 tsp fish sauce (I use Red Boat brand)
  • 1/2 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tsp finely grated ginger

For the Stir-Fry:

  • 2 tbsp avocado oil, or more as needed
  • 6 cups broccoli, cut into florets


Prepare the Chicken:

  • Place chicken in a single layer across a cutting board and cover with wax paper. Using a meat mallet or the bottom of a skillet, pound the chicken until it is a uniform 1/2 inch thickness. Then, cut chicken into 1/2 inch sized cubes.
  • Place the cubed chicken in a large bowl with the avocado oil, kosher salt, white pepper, coconut aminos and tapioca. Toss until well combined. Set aside.

Make the Sauce:

  • In a small bowl, combine all of the "for the sauce" ingredients and whisk until well combined and the tapioca has dissolved in the mixture. Set aside.

Make the Stir Fry:

  • Heat oil in a large, non-stick skillet or wok over medium-high heat. When hot and in batches so as to be careful not to overcrowd the pan, cook the chicken until golden brown on both sides and cooked through, 2-3 minutes per side. Transfer cooked chicken to a plate and continue, adding oil if your skillet seems dry as needed, until all the chicken is browned and cooked through.
  • In the same skillet (still over medium-high heat), add the broccoli florets and 1/4 cup of water to the skillet. Cook, stirring, until the water has completely evaporated, about 2 minutes.
  • Add the sauce to the skillet with the broccoli and cook, stirring, until the sauce just begins to thicken, about 2 minutes.
  • Add the chicken and any of it's juices back into the skillet with the broccoli and sauce. Simmer, stirring, until the sauce is thick and coats the chicken evenly, about 2 more minutes.
  • Serve and enjoy!


  • Reply
    January 25, 2021 at 2:26 am

    5 stars
    Subbed arrowroot powder for tapioca flour, but otherwise followed the recipe as written. Loved it! One of the few dishes I’ve actually enjoyed eating over cauliflower rice. Will definitely try with cashews next time. Thank you!!

  • Reply
    January 10, 2021 at 10:11 pm

    Very excited to try this! If I’m trying to meal prep, do you think I could make the sauce ahead of time and it still be flavorful and good to use?

    • Reply
      January 13, 2021 at 12:01 am


  • Reply
    December 1, 2020 at 1:18 am

    5 stars
    I usually make your Chang’s Spicy Chicken, but I am out of rice vinegar, so I browsed for something else and came upon this. It’s delicious! So delicious! My husband asked me to make it again soon! I agree! Thank you for making healthy, delicious take-out alternatives.

    • Reply
      December 1, 2020 at 1:56 pm

      yay! Glad you have a new recipe to turn to!

    • Reply
      December 8, 2020 at 7:51 pm

      Sounds so good! Can I sub arrowroot powder for the tapioca?

      • Reply
        December 8, 2020 at 8:29 pm

        yes you definitely can here!

  • Reply
    November 30, 2020 at 5:45 am

    5 stars
    wow this was incredible!!!! definitely saving it! 5 stars!!

  • Reply
    November 30, 2020 at 5:45 am

    wow this was incredible!!!! definitely saving it!

  • Reply
    November 24, 2020 at 1:34 am

    5 stars
    Delicious! I also added cashews to the sauce and it made it even better (some savory bites). Definitely will add this into the meal rotation!

    • Reply
      November 24, 2020 at 1:14 pm

      ohhh love the cashew addition!

  • Reply
    November 8, 2020 at 8:06 pm

    5 stars
    This was my first attept at an Asian flavored dish so several of the ingredients were new to me. Thankfully, the recipe was easy to follow and it turned out to be quite tasty. I will definitey make this recipe again and also be a bit more advenutrous with other Asian dishes. Thanks!!

    • Reply
      November 9, 2020 at 12:55 pm

      Now that you are familiar with those Whole30/paleo swaps, you’ll be able to do so much with them! 🙂 Thanks for the kind comment and rating!

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