One Pan Chicken & Broccoli Stir Fry (Edit recipe)

Skip the takeout and make this super easy one pan chicken and broccoli dinner! It comes together in no time and will be your next paleo hit!

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	10 g
Carbohydrates:	13 g
Protein:	41 g
Cholesterol:	170 g
Sodium:	1227 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Paleoish

View original recipe

Serves: 4

Ingredients

Sauce

.25 cup Coconut Aminos
.25 cup Chicken Broth
1 Tbsp Hoisin Sauce, (I used Coconut Secret Brand)
1 Tbsp Sesame Oil
1 tsp Sriracha, (I used Yellowbird Sriracha)
.5 tsp Rice Vinegar

Dish

2 lb Boneless Skinless Chicken Breasts, cubed
5 cups Broccoli, florets
2 Carrots, medium, cut into matchsticks
.5 Vidalia Onion, small, thinly sliced
4 cloves Garlic, minced
1 1-inch pieces Ginger Root, minced
2 Tbsp Potato Starch
.5 tsp Garlic Powder
.5 tsp Onion Powder
1 tsp Salt
.25 tsp Black Pepper
Avocado Oil
Sesame Seeds, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grab a bowl and mix up all of the sauce ingredients and set aside.
Pound out your chicken breasts so that they are thin then cut into cubes and add to a big bowl.
Add in the potato starch, garlic powder, onion powder, salt, and pepper to the bowl with the chicken. Mix up ensuring all of the chicken pieces are nicely coated.
Cut up your broccoli into small florets. Peel your broccoli stalk and slice into small pieces.
Get a 12″ pan on medium-high heat. Once hot, add in 1 tbsp of avocado oil.
Add the broccoli to the pan and season with a nice amount of salt and pepper.
Cook for 3 minutes tossing often. Add in 2 tbsp of water, cover and cook for 2 minutes.
Remove broccoli from pan and add to a bowl.
Add in 1 tbsp of avocado oil to the pan and once hot, add in the carrot and onion. Season with salt and pepper.
Saute for 4 minutes. Remove from pan.
Add in 2 tbsp of avocado oil to pan and once hot, add in the chicken pieces in an even layer and cook for 2 minutes on each side (work in batches so that you dont overcrowd the pan)
Once all of the chicken is cooked, remove from pan and reduce heat to medium.
Add in the ginger and garlic and cook for 1 minute. Now add in the sauce and cook for 2 minutes letting it reduce a bit.
Add all of the ingredients back to the pan and toss nicely. Reduce heat to low and let simmer for 4 minutes.
Toss again before serving and top with sesame seeds.