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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.
A family favorite, we make this almost weekly and my two kids love it!
Could I use olive oil for the avocado oil? Allergic to avocados.
yes! you can.
Has anyone added other stir fry veggies to this? Just wondering if it would taste good with onions, peppers etc?
Both would be great in this!
Oh my goodness. Had to make two changes based on what I had (used corn starch instead of tapioca flour and used liquid soy aminos instead of coconut aminos). Soooo good! I served it with jasmine rice and it was just heavenly. Will make many more times.
This dish was delicious! Perfect for meal prep as well. Thanks for this awesome recipe.
This is so good! Tried it once and its awesomely perfect! The whole family loved it, too! Will definitely try again over the weekend. Just glad I got to get all the necessary Asian ingredients I needed in Karman Foods.
Made this one on the fly. O. M. G. Alex, this was the most amazing meal. Weekly repeat, for sure! My favorite Chinese take out restaurant changed hands and the flavor is just not the same. Plus we have had to make some changes in the family’s diet and this one hit all the marks…flavor, ingredients, ease of prep. Thank you for all the hard work you do to make amazing recipes for healthy and tasty food.
what would be a good substitute for tapioca flour? Thanks!
Arrowroot flour is the best substitute.
Is arrowroot a 1:1 sub for tapioca?
yes!
I only have regular flour, will that work?!
It won’t thicken the right way.
is the coconut aminos you use – coco aminos teriyaki?
No, just regular coconut aminos– not flavored. I like this one from Big Tree Farms:
https://amzn.to/2U7hz79
Looks so good! I’m allergic to coconut. Are you able to substitute the coconut aminos for low sodium gf soy sauce or do you have an alternative you like better? Love your recipes! Can’t wait to try!
Soy Sauce is a great alternative, but I’d also omit the fish sauce or it may turn out too salty.
Thanks so much! Trying it this week!
Hi Alex,
How could I go about making this in a slow cooker? (Just for the sake of ease) I’ll try to do some research but thought I’d ask. Thank you!
Delicious! I added shiitake mushrooms!! Yum.