Ingredients
- 1 ½ tablespoons olive oil
- 1 pound chicken breast, thinly sliced into bite-sized pieces
- 7 cups broccoli florets (about 2 heads or 465 grams)
- ½ cup + 2 tablespoons chicken broth (plus more for cooking if needed)
- ½ cup coconut aminos (or low-sodium soy sauce if not following a paleo or Whole30 diet)
- 3 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon tapioca flour (or cornstarch if preferred)
- Salt and pepper to taste
Instructions
1. Cook the Chicken
Heat a large skillet or nonstick pan over medium heat. Add olive oil and allow it to heat up. Once the oil is shimmering, add the sliced chicken in a single layer, making sure not to overcrowd the pan. Season with salt and pepper. Cook for 30-60 seconds per side, flipping as needed until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside. If needed, cook in batches to avoid steaming the meat instead of browning it.
2. Sauté the Broccoli
Using the same pan, leave any remaining chicken juices to enhance the flavor. Add the broccoli along with a pinch of salt and pepper. Stir to coat in the leftover juices. Cover the pan with a lid and cook for 5-7 minutes, stirring occasionally. If the pan looks dry, add a splash of chicken broth to help the broccoli steam and soften. The goal is to keep the broccoli crisp-tender. Once done, remove from the pan and set aside.
3. Thicken the Sauce
Turn the heat down to medium-low and allow the pan to cool slightly for about 30-60 seconds. Give the slurry another quick stir to prevent clumps. Pour the prepared stir-fry sauce and slurry into the pan, whisking continuously. Increase the heat back to medium and cook until the sauce thickens and can coat the back of a spoon, about 3-5 minutes.
4. Combine Everything
Return the cooked chicken and broccoli to the pan. Stir well to coat everything evenly in the thickened sauce. Cook for another 1-2 minutes until everything is heated through.
5. Serve and Enjoy
Garnish with optional toppings like sesame seeds, sliced green onions, or chopped cilantro. Serve immediately with a side of choice.
Notes
- How to Tell if Chicken is Cooked: Fully cooked chicken should be opaque white throughout and have an internal temperature of 165°F (75°C) when measured with a meat thermometer.
- Avoid Overcrowding the Pan: If too much chicken is cooked at once, it will steam instead of brown. Work in batches for the best texture.
- How to Prevent Clumpy Sauce: Always whisk the slurry right before adding it to the pan to ensure smooth consistency. Stir continuously while cooking to avoid lumps.
- How to Keep Broccoli Crisp: Cook over medium heat and avoid oversteaming. The broccoli should be bright green and slightly firm when done.
- Meal Prep Tip: This stir-fry is great for meal prep. Cook a double batch and store leftovers for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes