Chicken and Broccoli
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Chicken and Broccoli
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This Chinese inspired chicken and broccoli features tender meat and a flavorful sauce! It tastes like your favorite takeout dish, but this recipe is made with better-for-you ingredients. Great for busy weeknights, holidays, meal prep, and leftovers!
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Ingredients
- ⅔ cup chicken broth
- ¼ cup Coconut aminos see note
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp tapioca flour or arrowroot powder
- 1 pound boneless skinless chicken breast
- ½ tsp black pepper
- ½ tsp onion powder
- 2 tbsp olive oil
- ½ cup finely diced onions
- 4 cups broccoli florets
Instructions
- First, combine the broth, coconut aminos, honey, minced garlic, and tapioca flour in a bowl. Stir together.
- Cut the chicken breasts into ½ inch cubes. Season with black pepper and onion powder.
- Place a large skillet or wok on the stovetop over medium heat. Add 1 tablespoon of olive oil. Place the cubed chicken in. Cook for 4 to 5 minutes, flipping and stirring, until cooked through. Remove the chicken from the skillet.
- In the same skillet, add the remaining 1 tablespoon oil, chopped onion, and broccoli florets. Cook for 4 minutes over medium heat, stirring to prevent burning.
- Pour the sauce into the skillet. Simmer on medium heat for 5 minutes. Then, place the cooked chicken back into the skillet.
- Cook for another 2 to 3 minutes, or until the chicken is warm.
- Finally, remove from the heat. Serve!
Notes
- Nutrition Facts
- Nutrition Facts Chicken and Broccoli Amount Per Serving Calories 236 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 73mg24%Sodium 647mg28%Potassium 731mg21%Carbohydrates 16g5%Fiber 3g13%Sugar 6g7%Protein 27g54% Vitamin A 603IU12%Vitamin C 83mg101%Calcium 56mg6%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 236
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 1g
- 6%
- Trans Fat 0.01g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3g
- Cholesterol 73mg
- 24%
- Sodium 647mg
- 28%
- Potassium 731mg
- 21%
- Carbohydrates 16g
- 5%
- Fiber 3g
- 13%
- Sugar 6g
- 7%
- Protein 27g
- 54%
- Vitamin A 603IU
- 12%
- Vitamin C 83mg
- 101%
- Calcium 56mg
- 6%
- Iron 1mg
- 6%
- We recommend using coconut aminos, which is the soy-free and gluten-free version of soy sauce.
- Tapioca flour is the corn-free version of cornstarch.
- Constantly stir to prevent burning.
- The sauce will thicken up as it continues to cook.
- Store any leftovers in the fridge for up to 4 days.
- Freeze this chicken and broccoli stir fry for up to 1 month. Thaw overnight in the fridge before reheating in a skillet.
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