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Chicken and Broccoli

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Lunch , Dinner
Cuisine: Asian , Chinese

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

    Cup of Yum
  1. First, combine the broth, coconut aminos, honey, minced garlic, and tapioca flour in a bowl. Stir together.
  2. Cut the chicken breasts into ½ inch cubes. Season with black pepper and onion powder.
  3. 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.
  4. 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.
  5. Pour the sauce into the skillet. Simmer on medium heat for 5 minutes. Then, place the cooked chicken back into the skillet.
  6. Cook for another 2 to 3 minutes, or until the chicken is warm.
  7. 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.