Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 pound chicken breast, thinly sliced into bite-sized pieces
- 7 cups broccoli florets
- 1/2 cup + 2 tablespoons chicken broth (plus more for cooking if desired)
- 1/2 cup coconut aminos
- 3 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tapioca flour
- Salt and pepper, to taste
- Optional toppings: sesame seeds, green onions, cilantro
Instructions
- In a small bowl, whisk together the stir fry sauce ingredients: coconut aminos, chicken broth, lime juice, toasted sesame oil, minced garlic, minced ginger, red pepper flakes, salt, and pepper.
- In another bowl, mix tapioca flour with 2 tablespoons of broth to create a slurry; set aside.
- Heat olive oil in a large skillet over medium heat. Cook sliced chicken in batches until browned and cooked through. Remove from the pan.
- In the same skillet, sauté broccoli with salt and pepper until tender-crisp; add more broth if needed.
- Lower heat to medium-low, then pour the stir fry sauce mixture and slurry into the pan. Whisk until thickened (about 3-5 minutes).
- Return chicken and broccoli to the skillet; stir to combine and heat through for about 1 minute.
- Serve topped with optional sesame seeds and green onions alongside white rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg