Chicken and Broccoli (Edit recipe)

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Takeout chicken and broccoli without the soy sauce — coconut aminos stand in for both the soy and the teriyaki, and spiralized zucchini replaces the rice. Fifteen minutes in the marinade is enough. The chicken comes out of the pan before the vegetables go in, and it should. Left in, it keeps cooking while the broccoli catches up, and by the time the broccoli is bright the chicken is dry. Add the zucchini noodles last — they release water, so the longer they sit in the pan the thinner the sauce gets.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1/4 cup Coconut Aminos, in place of soy sauce; marinade
3 Tbsp Teriyaki Coconut Aminos, in place of teriyaki sauce; marinade
2 tsp Sesame Oil, marinade
1 lb Chicken Breast, cut into chunks
2 tsp Fresh Ginger, minced
2 tsp Garlic, minced
2 cups Broccoli, florets
10.7 oz Zucchini Noodles, 1 container, spiralized
1 tsp Sesame Seeds, for garnish (optional)
2 Tbsp Avocado Oil, divided

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Process

Cook Mode

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

In a bowl, combine chicken chunks with all marinade ingredients and set aside for 15 minutes.
Heat a wok over medium heat. Add in 1 tbsp avocado oil and once hot, add in the ginger and garlic. Once fragrant, add in the chicken with marinade. Saute until just cooked through. Transfer chicken to a bowl.
Heat 1 tbsp avocado oil and stir-fry the broccoli. Add in the zucchini noodles a few minutes after (they cook faster).
Add chicken back into pan with marinade and stir to combine. Add sesame seeds on top for garnish.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	351
Fat:	19 g
Carbohydrates:	15 g
Protein:	27 g
Cholesterol:	70 g
Sodium:	593 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.