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This Whole30 Chicken and Broccoli is a staple in our house! If we can’t decide between ordering Chinese takeout or cooking something at home, I turn to this recipe that the whole family loves.
One of my all-time favorite dishes growing up was chicken and broccoli from a 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.
Over the years, I’ve made variations of this classic Chinese-American dish, but I finally nailed a great Whole30-approved rendition that I just know that you and your families will love. My kiddos love this stir-fry as much as my husband and I do, making it a great option for busy weeknights ! It’s simple to make and super flavorful, thanks to a rich and umami-packed brown sauce that you might just want to lick off the plate!
ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Tapioca Flour
- Coconut Aminos
- Toasted Sesame Oil
- Fish Sauce
- Low-Sodium Chicken Broth
- Garlic Cloves
- Fresh Ginger
- Crushed Red Pepper Flakes
- Avocado Oil
- Broccoli
- Cooked Rice or Cauliflower Rice
step-by-step:
step one: prep the chicken
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Pat dry with paper towels and cut into 1-inch pieces.
step two: coat the chicken
In a large mixing bowl, add the chicken, salt, pepper, tapioca flour, and coconut aminos. Toss until well combined and set aside.
step three: make the sauce
In a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, chicken broth, garlic, ginger, red pepper flakes (if using), and tapioca flour until well combined. Set aside.
step four: cook the chicken
Heat the oil in a large, deep nonstick skillet set over medium-high heat. Add the chicken in a single layer, working in batches as needed, and cook, undisturbed, until a golden-brown crust forms, about 3 minutes. Flip the chicken and continue to cook until both sides are golden brown, 2 to 3 minutes. Transfer the cooked chicken to a plate and set aside.
step five: cook the broccoli
Reduce the heat to medium and add the broccoli to the pan along with 1/4 cup of water. Cook, scraping up any browned bits, until broccoli is bright green and the water has evaporated, about 3 minutes.
step six: combine the chicken and broccoli
Add the chicken back to the skillet and pour in the sauce. Cook, simmering and stirring occasionally, until the sauce thickens and coats the chicken, about 3 minutes.
step seven: serve
Remove from heat and let cool slightly. Serve as is or over prepared rice, if desired.
recipe faqs:
Make a quick slurry by combining 2 teaspoons tapioca flour with 1 tablespoon water in a small bowl. Whisk together until the flour is dissolved, then add to the skillet with the chicken, broccoli, and sauce and stir to combine.
Absolutely! The sauce pairs well with so many types of meat and seafood. Just be sure to adjust the cook time to ensure that whatever meat you cook reaches a safe temperature.
The next time you’re craving takeout, you need to try this Whole30 Chicken and Broccoli! Let me know what you think of the recipe in the comments below.
looking for more Chinese-inspired recipes? try these!
Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle
Chicken and Mushroom Stir Fry.
Whole30 Chicken and Broccoli
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tapioca flour
- 1 tablespoon coconut aminos
For the Stir Fry:
- 1/3 cup coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 3/4 cup low-sodium chicken broth
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tapioca flour
- 2 tablespoons avocado oil
- 1 head broccoli, cut into small florets (about 4 cups)
For Serving:
- prepared cooked rice or cauliflower rice (optional)
Instructions
Prepare the Chicken:
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Pat dry with paper towels and cut into 1-inch pieces.
- In a large mixing bowl, add the chicken, salt, pepper, tapioca flour, and coconut aminos. Toss until well combined and set aside.
Make the Sauce:
- In a small bowl, whisk together the coconut aminos, sesame oil, fish sauce, chicken broth, garlic, ginger, red pepper flakes (if using), and tapioca flour until well combined. Set aside.
Make the Stir Fry:
- Heat the oil in a large, deep nonstick skillet set over medium-high heat. Add the chicken in a single layer, working in batches as needed, and cook, undisturbed, until a golden-brown crust forms, about 3 minutes. Flip the chicken and continue to cook until both sides are golden brown, 2 to 3 minutes. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium and add the broccoli to the pan along with 1/4 cup of water. Cook, scraping up any browned bits, until broccoli is bright green and the water has evaporated, about 3 minutes.
- Add the chicken back to the skillet and pour in the sauce. Cook, simmering and stirring occasionally, until the sauce thickens and coats the chicken, about 3 minutes.
- Remove from heat and let cool slightly. Serve as is or over prepared rice, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a yummy recipe! Love when healthy meals taste so fulfilling and flavorful. I feel like I’m eating decadent takeout with this dish, while being much more clean than takeout.
If I were to add cashews, when would I do so?
When you add the sauce! 🙂
Looking forward to tasting this recipe, and many more along the way!
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!!
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?
absolutely!!!
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.
yay! Glad you have a new recipe to turn to!
Sounds so good! Can I sub arrowroot powder for the tapioca?
yes you definitely can here!
wow this was incredible!!!! definitely saving it! 5 stars!!
wow this was incredible!!!! definitely saving it!
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!
ohhh love the cashew addition!
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!!
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!