Whole30 Chicken and Broccoli

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:

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 Kimchi Stir Fry

Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle

Chicken and Mushroom Stir Fry.