Description
Healthy Chicken and Broccoli is a quick one-pan dinner with tender chicken, crisp broccoli, and a thick, savory stir-fry sauce. It comes together in 30 minutes and works well for gluten-free, paleo, and Whole30 meals.
Ingredients
1 1/2 tablespoons olive oil
1 pound chicken breast, thinly sliced into bite-sized pieces
7 cups broccoli florets, about 465 g or 2 heads
1/2 cup chicken broth
2 tablespoons chicken broth, plus more if needed
1/2 cup coconut aminos
3 tablespoons lime juice
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 inch fresh ginger, minced
1/2 teaspoon red pepper flakes
1 tablespoon tapioca flour
Salt, to taste
Black pepper, to taste
Optional: sesame seeds
Optional: sliced green onions
Optional: fresh cilantro
For serving: white rice or cauliflower rice
Instructions
1. Add the coconut aminos, 1/2 cup chicken broth, lime juice, toasted sesame oil, garlic, ginger, red pepper flakes, and black pepper to a bowl. Stir until combined.
2. In a separate small bowl, whisk the remaining 2 tablespoons chicken broth with the tapioca flour until smooth.
3. Heat the olive oil in a large skillet over medium heat.
4. Season the chicken with salt and black pepper. Cook it in batches until lightly browned and just cooked through. Transfer the chicken to a plate.
5. Add the broccoli to the same skillet and season it lightly with salt and pepper.
6. Cover the skillet and cook the broccoli until crisp-tender, stirring occasionally. Add a splash of chicken broth if the pan becomes dry.
7. Transfer the broccoli from the skillet.
8. Reduce the heat slightly. Pour the prepared sauce and tapioca slurry into the skillet.
9. Cook while stirring until the sauce becomes thick and glossy.
10. Return the chicken and broccoli to the skillet. Toss until evenly coated.
11. Cook for 1 to 2 minutes, or until everything becomes hot.
12. Garnish with sesame seeds, sliced green onions, or cilantro. Serve with white rice or cauliflower rice.
Notes
Chill the chicken in the freezer for about 10 minutes before slicing. This makes thin slicing easier.
Use coconut aminos instead of liquid aminos. Liquid aminos can make the sauce overly salty.
Do not skip the tapioca flour slurry. It creates the thick, glossy sauce.
Arrowroot flour or cornstarch can replace tapioca flour.
Low-sodium soy sauce or tamari can replace coconut aminos. However, the flavor will change, and regular soy sauce does not suit a gluten-free diet.
Regular sesame oil can replace toasted sesame oil.
Use 1 teaspoon garlic powder and 1 teaspoon ground ginger if fresh garlic and ginger are unavailable.
Reduce or omit the red pepper flakes for a milder dish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in a skillet with a small splash of chicken broth to keep the chicken moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 446
- Sugar: 19 g
- Sodium: 1479 mg
- Fat: 16 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 11.3 g
- Trans Fat: 0 g
- Carbohydrates: 32.1 g
- Fiber: 4.3 g
- Protein: 40.8 g
- Cholesterol: 111 mg