Jump to recipe
If you’re cooking Chinese cuisine, then use Chinese peppers. If you are cooking Thai and feeling adventurous, perhaps you want to use the spicier Thai chili’s.
..
Spicy Chicken + Broccoli Stir-Fry
If you’re looking for flavorful SPICE…this recipe has definitely got you covered! OMYGosh!!! The FLAVORS happening here!!
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.
I grew up with a houseful of brothers who engaged in hot sauce eating competitions. I learned to like the heat!
Chinese dried red chili peppers are milder than Thai peppers available at the grocery stores and online.
Chinese chilies are really good because they are nice and plump, super flavorful, but not overly spicy.
I REALLY enjoy spicy, but the Thai ones were just too much for me. The spice cannot overpower the flavor…In my opinion…
If you’re cooking Chinese cuisine, then use Chinese peppers. If you are cooking Thai and feeling adventurous, perhaps you want to use the spicier Thai chili’s.
Makes about 4 servings
Ingredients:
- 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
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 through 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.
Enjoy!
â¤Rachel
Ingredients
- 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
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 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
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
