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Chicken and Broccoli Stir Fry Recipe

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4.2 from 77 reviews

This Chicken and Broccoli Stir Fry is a quick and flavorful meal combining tender chicken breast, fresh broccoli, and colorful bell peppers in a savory stir-fry sauce made with coconut aminos and sesame oil. Perfect for a healthy weeknight dinner, it can be served over rice or cauliflower rice and topped with sesame seeds and fresh herbs for added texture and brightness.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American, Chinese

Ingredients

Chicken Broccoli Stir Fry

  • 2 Tbsp avocado oil
  • 1 medium-sized yellow onion, sliced
  • 1 to 1.5 pounds 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

Stir Fry Sauce

  • ½ cup coconut aminos
  • ¼ cup chicken broth
  • 2 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 Tbsp tapioca flour or gluten-free all-purpose flour
  • 2 inch nub ginger, peeled
  • ½ tsp sea salt (to taste)
  • 1 Tbsp sriracha (optional)

Instructions

  1. Prepare the Stir Fry Sauce: Add all stir fry sauce ingredients—coconut aminos, chicken broth, rice vinegar, toasted sesame oil, tapioca flour, peeled ginger, sea salt, and sriracha if using—to a small blender. Blend until well combined. Alternatively, whisk thoroughly in a small bowl. Set aside.
  2. Sauté Onions: Heat avocado oil in a large 12-inch nonstick skillet or wok over high heat. Add sliced onion and sauté, stirring often, until edges turn golden brown.
  3. Cook Chicken and Garlic: Add chopped chicken and minced garlic to the skillet. Stir well and cook, occasionally stirring, until chicken is browned but not fully cooked. If cooking too fast, reduce heat to medium.
  4. Add Vegetables and Sauce: Add broccoli florets and diced red bell pepper to the skillet, then pour in the prepared stir-fry sauce. Stir everything together and cook, stirring occasionally, until the sauce thickens and broccoli reaches desired tenderness.
  5. Season and Serve: Taste and adjust seasoning with sea salt and black pepper as needed. Serve the stir fry over steamed brown rice, white rice, or cauliflower rice. Garnish with sesame seeds and chopped green onions. Add cilantro or Thai basil for extra freshness if desired.

Notes

  • Replace coconut aminos with ⅓ cup low-sodium soy sauce and 2 tablespoons brown sugar or pure maple syrup for a soy-based sauce alternative. If using soy sauce substitution, omit the sea salt in the sauce and add salt at the end to taste.
  • Tapioca flour can be substituted with cornstarch or regular all-purpose flour if gluten is not a concern. This ingredient thickens the sauce.

Find it online: https://cookingwithsarah.com/chicken-and-broccoli-stir-fry-recipe/