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30-Minute Chicken and Broccoli Stir Fry

A quick, savory chicken and broccoli stir-fry tossed in a tangy coconut aminos sauce ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp avocado oil
  • 1 medium yellow onion sliced
  • 1 to 1.5 pound boneless skinless chicken breasts chopped into bite-sized pieces
  • 4 large cloves garlic minced
  • 1 large crown broccoli chopped into florets
  • 1 small red bell pepper diced
  • sesame seeds for serving
  • cilantro for serving
  • 1/2 cup coconut aminos
  • 1/4 cup chicken broth
  • 2 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 Tbsp tapioca flour or GF all-purpose flour
  • 2 inch knob ginger peeled
  • 1/2 tsp sea salt to taste
  • 1 Tbsp sriracha optional

Instructions

  • Combine the sauce ingredients: add the coconut aminos, chicken broth, rice vinegar, toasted sesame oil, tapioca flour, peeled ginger, sea salt, and sriracha (if using) to a small blender and blend until smooth; alternatively whisk thoroughly in a small bowl. Set aside.
  • Heat 2 tablespoons avocado oil in a large 12-inch nonstick skillet or wok over high heat until shimmering.
  • Add the sliced onion and sauté, stirring often, until edges begin to brown, about 2–3 minutes.
  • Add the chopped chicken and minced garlic; stir to combine and cook, stirring occasionally, until the chicken is browned but not fully cooked through, about 4–5 minutes. Reduce heat to medium if it cooks too quickly.
  • Stir in the broccoli florets and diced red bell pepper, then pour the prepared sauce over the mixture.
  • Cook, stirring occasionally, until the sauce thickens and the broccoli reaches your desired tenderness, about 4–6 minutes; taste and adjust salt and pepper as needed.
  • Serve the stir-fry over rice or cauliflower rice and garnish with sesame seeds and chopped cilantro, if desired.

Equipment

  • Large 12-inch Skillet
  • Small blender or bowl and whisk
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Substitute: use 1/3 cup low-sodium soy sauce plus 2 Tbsp brown sugar or maple syrup instead of coconut aminos.
  • If you use the soy sauce substitution, omit the added sea salt and adjust seasoning to taste at the end.
  • Tapio-ca flour can be swapped for cornstarch or regular all-purpose flour to thicken the sauce.