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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.