Paleo Chicken and Broccoli Stir-Fry (Whole30, Keto)
The BEST Paleo Chicken and Broccoli stir-fry with tender chicken breasts and Whole30 chicken stir-fry sauce. If you love my Paleo Beef with Broccoli then I guarantee you'll fall in love with this sister version of the healthy Paleo Chicken and Broccoli recipe. Serve with a bowl of steamed rice for a gluten-free meal, cauliflower rice, or lightly sauteed zucchini noodles for a low-carb healthy dinner!
The BEST Paleo Chicken and Broccoli stir-fry with tender chicken breasts and Whole30 chicken stir-fry sauce. If you love my Paleo Beef with Broccoli then I guarantee you'll fall in love with this sister version of the healthy Paleo Chicken and Broccoli recipe. Serve with a bowl of steamed rice for a gluten-free meal, cauliflower rice, or lightly sauteed zucchini noodles for a low-carb healthy dinner!
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 1 tbsp coconut aminos
- 1.5 chicken breasts (thin sliced)
- 1.5 tsp arrowroot powder
- â½ tsp baking soda
- â…› tsp black pepper + â¼ tsp coarse salt
- â½ tsp toasted sesame oil
- â½ tsp aged balsamic vinegar
- â¼ tsp coarse salt
- 2 tbsp chicken stock
- 1 tsp arrowroot powder
- 4 large garlic cloves (thin sliced)
- 1 tbsp fresh ginger (finely chopped)
- 4 bulbs scallions (chopped and separate white + gree
- 10 oz. broccoli florets (blanched)
- cooking fat of your choice (avocado oil or ghee)
- Carbohydrate 0.613361110362783 g
- Cholesterol 0.3 mg
- Fat 1.24888888936016 g
- Fiber 0.0252777767779412 g
- Protein 0.334444444207483 g
- Saturated Fat 0.18819833339777 g
- Serving Size 1 1 people (13g)
- Sodium 14.8280555541121 mg
- Sugar 0.588083333584842 g
- Trans Fat 0.0401288888983209 g
- Calories 15 calories
Step-by-step
- Thin slice chicken breasts to about ¼ and ? inch thin. Season them with ingredients under ‘chicken and seasonings’. Mix well and set aside in the fridge while preparing other ingredients.
- Stir well ‘Stir-Fry Sauce’ until there are no lumps.
- Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
- In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat.
- Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side.
- The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
- Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant.
- Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds).
- Add chicken and broccoli florets to the skillet.
- Toss and stir the stir-fry sauce one more time before pouring it in the skillet .
- Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds).
- Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.
Swapping chicken breasts for boneless, skinless thighs alters both cooking time and moisture retention, requiring an extra minute in the pan to render the darker meat properly. Slicing the protein uniformly to one-quarter inch ensures even heat penetration regardless of whether you scale the recipe up for a crowd or down for a single portion. Doubling quantities demands a larger surface area on the stovetop to prevent overcrowding, which traps steam and causes boiling instead of searing. Working in two distinct batches maintains the high heat necessary for achieving proper golden-brown edges on each piece of meat.
Batch cooking requires careful management of the aromatics and liquids to prevent the skillet temperature from crashing during assembly. Slicing the garlic and ginger thinly rather than mincing them prevents scorching when they hit the hot fat, as fine particles burn within seconds over medium-high heat. Blanching the broccoli florets for exactly one to two minutes in boiling water locks in bright green chlorophyll and softens the cell walls just enough before they absorb the finishing sauce. Plunging those florets into ice water immediately halts residual cooking and preserves crunch.
Scaling the sauce proportions requires maintaining the exact ratio of coconut aminos to arrowroot powder so that the starch thickens properly upon contact with the hot skillet. Pouring the blended sauce directly over the seared chicken and blanched vegetables creates an instant glaze as the starches gelatinize within ten seconds of heat exposure. Using a well-seasoned cast iron skillet or heavy stainless steel pan provides the thermal mass needed to hold high heat during this final toss without dropping temperature.
Serving this stir-fry over steamed white rice, cauliflower rice, or lightly sautéed zucchini noodles offers different textural contrasts depending on your dietary goals. Grain-based rice absorbs excess sauce effectively without releasing extra water, whereas zucchini noodles require a quick pre-salting and draining step to avoid pooling liquid at the bottom of your bowl. Storing leftovers in an airtight container for up to three days works well, though the broccoli will soften further upon reheating.
