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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.
Can you use frozen broccoli?
yes! you might just need an extra minute or two to have it thaw when stir frying!
This was one of my favorites prior to the 2025 edit. I’ve made it 4 times this year (including tonight) and it always comes out watery and not as flavorful! Alex, I’m begging you to upload the prior recipe 🙏.
Signed, a 10+ year defined dish lover!
5 stars for the previous version. New one is not up to par and turns out watery.
For the old version you can find it using the “way back” internet archives website! 🙂
With a young family, this is one of my favorite Defined Dish recipes for how easy the prep is. The flavors are amazing too and everyone in my family loves it – a rare feat! One I come back to often.
Love to hear that. Thanks for commenting!
Better than takeout and so easy!!
The most authentic tasting Chinese dish I’ve ever made! My son couldn’t believe it when I told him he wasn’t eating food from our favorite Chinese takeout spot.
So happy you loved it!
Thank you all for the feedback! I edited this recipe because there were comments that the sauce wasn’t thickening but now it seems to be the opposite so I will test again and adjust!
This recipe is a staple for us. But did you change it recently? I recall there being white pepper…and maybe avocado oil with the chicken marinade? What happened?
I agree! She also used to put either arrow root or tapioca flour in the stir fry sauce mixture. I liked it a little more before it was updated. I’d like to have her previous version too! 🩷
Yes!!!! Making it right now and wishing for the old recipe!!!!!!
Any chance you can reupload the old version of the recipe! The sauce was definitely thicker and better with that version. It was a staple in our house.
Omg I agree! I knew it was changed- and 2 teaspoons of salt wasn’t in the recipe before/ I liked it better before but I can’t remember the measurements!
Thank you all for the feedback! I edited this recipe because there were comments that the sauce wasn’t thickening but now it seems to be the opposite so I will test again and adjust!
Hi ladies! Totally agree the previous recipe was A++ (thank you defined dish!). I used the internet website archive website called wayback machine to look up the original version of the recipe 😉
Excited to make this! Do you think I could add mushrooms or would that make it too watery? Thanks!
You can really add any veggie here! it shouldnt make it too watery!
I agree! She also used to put either arrow root or tapioca flour in the stir fry sauce mixture. I liked it a little more before it was updated. I’d like to have her previous version too! 🩷
LOVED this! The flavor was amazing, however the sauce was super watery and didn’t look like the picture. Pretty sure I got the measurements correct, would I just add more tapioca flour if this happens again?
yes, if you’re isn’t thick enough i recommend making a little extra slurry. Combine 1-2 teaspoons of tapioca with 1 tbsp of water or broth and whisk, then pour into the stir fry and toss until it thickens up a bit more.