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Chinese Chicken and Broccoli
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4.95 from 39 votes

Whole30 Chicken and Broccoli

Total Time30 minutes
Diet: Gluten Free
Servings: 4
Author: Alex Snodgrass

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

Calories: 398kcal | Carbohydrates: 12g | Protein: 50g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2217mg | Potassium: 922mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg