Spicy Chicken + Broccoli Stir-Fry
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.
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