chicken and broccoli

25 Jun, 2025

Adapted from ChihYu at iheartumami.com & Michelle at nomnompaleo.com

Ingredients

Chicken

• 1 lb. chicken breasts, thinly sliced
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch or potato starch, or cornstarch
• ½ tsp baking soda
• ¼ tsp coarse sea salt
• 2 tbsp avocado oil
• ⅛ tsp white pepper or black pepper

Vegetables

• 4 large garlic cloves, thinly sliced
• 1 tbsp fresh ginger, finely chopped
• 4 bulb scallions, chopped, white and green parts separated
• 2 lbs broccoli florets, blanched
• 2 tbsp avocado oil, divided

Stir fry sauce

• 1/2 cup stir fry sauce
• 1/4 tsp arrowroot powder

Instructions

1. Slice the chicken: Slice the chicken against the grain into thin pieces (about ⅛”).

2. Marinate (velvet) the chicken: In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper. Mix well and set it aside in the fridge to marinate for 15 minutes.

3. Chop the aromatics: Prepare garlic, ginger, and scallions.

4. Broccoli florets: For larger florets, halve or quarter them to keep them in similar sizes so they cook evenly. Hot water blanch them for 1 minute, then rinse with cold water and drain well. Set aside to cool and be sure to drain thoroughly.

5. Sauce: In a small bowl, stir ingredients well.

6. To stir fry the chicken: Preheat a large saute pan or wok over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away.

7. Add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing them until they are golden brown, about 2-3 mins.

8. Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside. Transfer out and set aside.

9. To sauté the vegetables: Use the same pan and add 1 tbsp cooking fat. Sauté the garlic, ginger, and white scallion parts over medium heat until fragrant, about 8 to 10 seconds.

10. Add sauce and combine: Drain the broccoli florets again if any moisture remains, then add them to the pan. Turn heat up to medium-high. Toss quickly to coat in the aromatics, then return the chicken to the pan. Stir the sauce again and pour it in. Continue tossing and stirring until the sauce thickens and evenly coats the chicken and broccoli, about 8 to 10 seconds. Turn off the heat.

11. Serve: Transfer the chicken broccoli to a large serving plate. Garnish with green scallion parts. Serve warm with rice.