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Chicken Broccoli Stir Fry
This chicken broccoli stir fry is full of bold flavors combining coconut aminos, ginger, and garlic with the spicy heat from whole dried red chilis. Plus you are going to love having this recipe on your table in under 30 minutes!
Next try our Beef & Broccoli Stir Fry recipe next!
Why you’ll love this recipe
If you’re looking for flavorful SPICE…this recipe has definitely got you covered! OMYGosh!!! The FLAVORS happening here!! I grew up with a houseful of brothers who engaged in hot sauce eating competitions. I learned to like the heat! Here are a few more reasons you are going to like this:
- Super Fast: Because you are chopping the chicken into cubes, this recipe cooks up really fast in the skillet.
- Perfect for Meal Prep: This is a great chicken recipe to double and make ahead for meal prep throughout the week.
- Healthy: As you know, I am all about healthy recipes, and this one is perfect with its lean protein and powerhouse veggie, broccoli!
- Flavorful: The Asian flavors in this broccoli and chicken stir fry are the perfect combination of sweet and savory…along with a little heat to finish it all off.
Ingredients:
4 Servings
- 1.5 lbs boneless skinless chicken breast, tenders or thighs, chopped into bite-sized pieces
- 1 large head broccoli, broken into florets (about 5-6 cups)
- 1 Tbsp coconut oil, avocado oil, or olive oil
- 2 Tbsps minced fresh (peeled) ginger, finely chopped
- 4 fresh garlic cloves, finely chopped
- 1/4 cup thinly sliced scallions, both white and green parts
- 10 whole dried red chilies
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp sesame seeds, to garnish
Variations and Substitutions
So maybe, just maybe you want a little less spicy? Just leave out a few of the chilis…no biggie…my feelings won’t be hurt.
Two great substitutions for the actual chili peppers are red chili flakes and cayenne pepper.
We use coconut aminos in this recipe, but feel free to use low sodium soy sauce instead.
Instructions:
Step 1. Steam the Broccoli: Add about an inch of water to a large stockpot and bring it to a rapid boil.
Place the broccoli florets into a steamer basket if you have one, and set over the stockpot with boiling water.
Cover with a lid and steam 2-3 minutes, just until crisp-tender, and bright green. Remove broccoli, then allow to fully drain.
Step 2. Heat oil in a large stir fry skillet over medium-high heat. Add chicken, and season with a good pinch of sea salt and pepper. Stir fry for about 2-3 minutes, until chicken begins to become golden brown on the sides.
Step 3. Stir in garlic, ginger, scallions, and chilies and stir fry for an additional 2 minutes, or just until chicken is cooked through and nice and golden brown.
Step 4. Add steamed broccoli into the skillet and pour in the coconut aminos, while gently stirring for just 1 minute more to get everything heated and nicely coated.
Step 5. Sprinkle with sesame seeds and serve with cooked brown rice, quinoa or cauliflower rice.
Enjoy!
❤Rachel
Rachel’s Tips
- Choose the best chili peppers for you. I like the Chinese chili’s that are a bit more mildly spicy than the Thai chili peppers, but it is your choice.
- To keep this recipe clean and gluten free, use coconut aminos instead of soy sauce.
Serving Suggestions
We recommend serving this dish chicken and broccoli over rice, quinoa, or cauliflower rice. You can also make this dish ahead of time and use it as a meal prep throughout the week.
Storage Instructions
Store and prepped or leftover chicken and broccoli stir fry in an air tight container. It will keep in the refrigerator for up to 4 days and in the freezer for up to 2 months. To reheat, just pop it into a skillet or microwave and heat until all the pieces of this dish are hot throughout.
Recipe FAQ’s
Can I use frozen broccoli?
Yes! Using frozen broccoli actually makes this recipe even easier because you don’t have to steam it. Just toss it in after the chicken is cooked and voila!
Can I cook raw chicken and broccoli together?
I don’t recommend doing this. You need to make sure both ingredients cook to their own best point and since they both have different cooking times, it will not work out. Something is bound to be either over cooked or under cooked.
Can I take the spice out of this completely?
Absolutely! I love the spice, but I also know everybody has their own spice preference. If yours is zero spice, then the dish will still taste delicious.
More Stir Fry Recipes you’ll love:
Easy Chicken Broccoli Stir Fry (Spicy!)
Ingredients
- 1.5 lbs boneless skinless chicken breast, tenders or thighs, chopped into bite sized pieces
- 5 cups broccoli
- 1 Tbsp coconut oil, avocado oil, or olive oil
- 2 Tbsps fresh ginger, peeled, finely chopped
- 4 cloves fresh garlic , finely chopped
- 1/4 cup thinly sliced scallions, both white and green parts
- 10 whole dried red chilies
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp sesame seeds, to garnish
Instructions
- Add about an inch of water to a large stockpot and bring it to a rapid boil.
- Place the broccoli florets into your steamer basket and set over the stockpot with boiling water. Cover with a lid and steam 2-3 minutes, just until crisp tender, and bright green. Remove broccoli, then allow to fully drain.
- Heat oil in a large stir fry skillet over medium high heat. Add chicken, and season with a good pinch of sea salt and pepper. Stir fry for about 2-3 minutes, until chicken begins to become golden brown on the sides.
- Stir in garlic, ginger, scallions and chilies and stir fry for an additional 2 minutes, or just until chicken is cooked trough and nice and golden brown.
- Add steamed broccoli into the skillet and pour in the coconut aminos, while gently stirring for just 1 minute more to get everything heated and nicely coated.
- Sprinkle with sesame seeds and serve with cooked brown rice, quinoa or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
