This recipe is simple, tasty, and quick to prepare. A great option for weeknight dinners! Serve over cauliflower rice or other low-carb vegetable medley for Whole30 and Keto-Flex meal variations.
INGREDIENTS
- 2 Tbsp avocado oil or olive oil
- 1 1/2 lbs boneless skinless chicken thighs or breasts sliced thin into bite size pieces
- 2 tsp arrowroot or tapioca flour
- Sea salt and black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp coconut aminos
- 1 large head broccoli cut into florets and blanched (you can do this in the microwave, see instructions.)
- 4 scallions sliced (white and green parts separated)
- 4 cloves garlic minced
- 1 inch fresh ginger peeled and minced
INGREDIENTS FOR THE SAUCE
- 6 Tbsp coconut aminos
- 1 tsp sesame oil
- 5 Tbsp chicken bone broth or chicken stock
- 2 tsp arrowroot or tapioca flour
DIRECTIONS
– Have your ingredients prepped and ready to go before beginning since the stir fry will cook quickly.
– To blanch the broccoli florets in the microwave, place them in a large microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender. To blanch broccoli florets on the stovetop, read this tutorial.
– Toss the sliced chicken with the arrowroot or tapioca, a little salt and pepper, the garlic and onion powder and the 1 tbsp coconut aminos. In a separate bowl, whisk together all the sauce ingredients until dissolved.
– Heat a large non stick skillet or wok over medium high heat and add the avocado or olive oil. Once hot, add the prepared chicken in a single layer. Sear for about 3 minutes, flip, and cook another 2 minutes or so or until cooked through. Remove to a plate and set aside.
– Keep the pan juices and oil in the skillet and lower the heat to medium. Add the white part of the scallions, garlic and ginger and sauté until fragrant. Add the broccoli and chicken to the skillet, then the stir fry sauce and stir to coat well. The sauce should thicken right away so only cook long enough to combine flavors and heat through.
– Remove from heat and serve hot over cauliflower rice and garnish with the green part of the scallions. Enjoy!
Calories: 241kcal; Carbohydrates: 13g; Protein: 27g; Fat: 9g; Saturated Fat: 1g
Cholesterol: 73mg; Sodium: 608mg; Potassium: 780mg; Fiber: 3g; Sugar: 2g;
Vitamin A: 745IU; Vitamin C: 95mg; Calcium: 63mg; Iron: 1mg
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Dinner
Cuisine: Keto, Paleo, Whole30