Ingredients
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)
- 1 Tbsp sriracha (optional)
- ½ tsp sea salt (to taste)
Main Ingredients
- 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)
Serving Garnishes
- Sesame seeds for serving
- Cilantro for serving
Instructions
- Prepare the Stir Fry Sauce: Add all the sauce ingredients—including coconut aminos, chicken broth, rice vinegar, toasted sesame oil, tapioca flour, peeled ginger, sriracha (if using), and sea salt—to a small blender. Blend until smooth and well combined. Alternatively, whisk thoroughly in a small bowl. Set the sauce aside.
- Sauté the Onion: Heat avocado oil in a large nonstick skillet or wok over high heat. Add the sliced onion and sauté, stirring frequently, until the edges start to turn golden brown, releasing a rich aroma.
- Cook the Chicken and Garlic: Add the chopped chicken pieces and minced garlic to the skillet. Stir to combine and cook, stirring occasionally, until the chicken browns but is not fully cooked through. Adjust the heat to medium if cooking too quickly to avoid burning.
- Add Vegetables and Sauce: Toss the broccoli florets and diced red bell pepper into the skillet, then pour in the prepared stir-fry sauce. Stir everything well to coat. Continue cooking, stirring occasionally, until the sauce thickens and the broccoli reaches your desired tenderness. Taste and season further with sea salt and black pepper as preferred.
- Serve: Plate the chicken and broccoli stir fry alongside steamed brown rice, white rice, or cauliflower rice. Garnish with a sprinkle of sesame seeds and chopped cilantro or Thai basil for a fresh, aromatic finish.
Notes
- For a gluten-free version, ensure to use gluten-free all-purpose flour or tapioca flour in the sauce.
- Sriracha is optional and can be adjusted or omitted based on preferred spice levels.
- Substitute chicken broth with vegetable broth to make it pescatarian-friendly, but note it will no longer be fully vegetarian or halal certified.
- To reduce sodium, opt for low-sodium coconut aminos and adjust salt accordingly.
- For added texture and nutrition, toss in sliced mushrooms or snap peas along with broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
