Chicken and broccoli

25 Jun, 2025

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

Ingredients

Chicken marinade

• 1 lb. chicken breasts thin sliced
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch
• ½ tsp baking soda
• ¼ tsp coarse sea salt
• 2 tbsp olive oil
• ⅛ tsp black pepper, optional

Vegetables

• 4 large garlic cloves, thinly sliced
• 1 tbsp fresh ginger, finely chopped
• 4 bulb scallions, chopped, white and green parts separated
• 10 oz. 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 chicken thinly. In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Mix well and set it aside in the fridge to marinate for 15 minutes.
2. Hot water blanch broccoli florets and set aside to drain well.
3. Preheat a large saute pan or wok over medium heat. Stir fry chicken until browned on both sides. Transfer to a bowl.
4. Using the same pan, add some extra avocado oil and sauté garlic, ginger, and white scallion parts over medium heat until fragrant, about 8-10 seconds.
5. Add the broccoli to the pan. Turn heat up to medium-high. Give a quick toss then return the chicken to the pan. Stir the sauce again then pour it in. Keep tossing and scooping until the sauce is thickened, 8-10 seconds. Turn off the heat.
6. Garnish with green scallion parts. Serve warm with cauliflower rice.