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!
1.5lbsboneless skinless chicken breast, tenders or thighs, chopped into bite sized pieces
5cupsbroccoli
1Tbspcoconut oil, avocado oil, or olive oil
2Tbspsfresh ginger, peeled, finely chopped
4clovesfresh garlic , finely chopped
1/4cupthinly sliced scallions, both white and green parts
10whole dried red chilies
1/4cupcoconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1Tbspsesame seeds, to garnish
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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.