Paleo Chicken and Broccoli Stir Fry

You know what’s better than ordering takeout on a busy weeknight? Making a healthy, homemade version that tastes just as good—if not better. Enter this Paleo Chicken and Broccoli Stir Fry. It’s quick, packed with flavor, and keeps things clean by skipping ingredients like soy sauce, MSG, and cornstarch. Don’t worry—you’re not sacrificing any flavor. Thanks to simple swaps like coconut aminos and arrowroot powder, you’ll get a rich, savory sauce that clings perfectly to juicy chicken and crisp broccoli.

Ready to give it a try? Let’s get cooking!

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6 servings
• Skill Level: Easy

You’ll Need:

• A large skillet or wok (non-stick, cast iron—whatever’s in your kitchen)
• A microwave-safe bowl for the broccoli
• Mixing bowls for marinating the chicken and whipping up the sauce
• A whisk or fork for the sauce

Time-Saving Tip:

• Chop the chicken and broccoli ahead of time—makes the cooking part fly by!
• You can also mix the sauce in advance and keep it in the fridge for a few days.

What You’ll Need

For the Chicken

• 2 Tbsp avocado or olive oil
• 1½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 tsp arrowroot powder (or tapioca flour)
• Sprinkle of sea salt and black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 Tbsp coconut aminos

For the Sauce

• 6 Tbsp coconut aminos
• 1 tsp sesame oil
• 5 Tbsp chicken bone broth (or regular stock)
• 2 tsp arrowroot powder

For the Veggies

• 1 large head of broccoli, cut into florets (and blanched)
• 4 scallions, chopped (separate the white and green parts)
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, minced

Swaps & Substitutions:

• No arrowroot? Use cornstarch if you’re not strict paleo.
• Not a fan of thighs? Chicken breasts or even tofu work great.
• No bone broth? Vegetable broth or plain water is fine too.
• Coconut aminos are sweeter than soy sauce, but low-sodium soy sauce works in a pinch.

How to Make It

Step 1: Prep Everything First

Trust me, this is one of those “blink and you’ll burn it” recipes. So, slice the chicken, chop the broccoli, and mince the garlic and ginger before you turn on the stove. Bonus points if you separate those scallions into white and green parts now!

Step 2: Blanch the Broccoli

This step is super simple. Toss the broccoli into a microwave-safe bowl with a little water. Microwave on high for 2 minutes, give it a quick stir, and heat it for 1 more minute. Drain and set aside.

Step 3: Marinate the Chicken

In a bowl, mix the chicken with the arrowroot powder, garlic powder, onion powder, coconut aminos, salt, and pepper. This coats the chicken nicely and helps the sauce stick later.

Step 4: Make the Sauce

Grab another bowl. Whisk together coconut aminos, sesame oil, bone broth, and arrowroot powder until smooth. Done.

Step 5: Cook!

Here’s the fun part:

1. Heat your skillet or wok on medium-high. Add the oil.
2. Toss in the marinated chicken. Spread it out in a single layer, and don’t touch it for 2–3 minutes. Let it get golden brown before flipping. Cook for another 2 minutes, then set the chicken aside.
3. Lower the heat to medium. Add the white scallion bits, garlic, and ginger to the hot pan. Stir for 30 seconds—your kitchen is about to smell amazing.
4. Add the blanched broccoli and cooked chicken back into the pan. Pour in the sauce, stirring as it thickens. This takes about a minute. Don’t overcook it!

Serve It Up

The Paleo Way? Spoon this over cauliflower rice.
Want something classic instead? Go for steamed white or jasmine rice.

Top with the green parts of the scallions for a fresh finish.

Make It Yours

Dietary Tweaks:

• Doing Whole30? Make sure your coconut aminos and sesame oil are compliant.
• Keto folks: Use xanthan gum instead of arrowroot powder.
• Vegan option: Replace chicken with tofu or tempeh, and use vegetable broth.

Add a Kick: Sprinkle in some crushed red pepper flakes if you like it spicy.

Switch Up the Veggies: Broccoli is a classic, but asparagus in the spring or zucchini in the summer would work beautifully.

Leftovers (If You Have Any)

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Avoid freezing—broccoli doesn’t love it.
Reheating: On the stovetop with a splash of water is best. Or, use the microwave (low heat, about 2 minutes).

Meal Prep Tip: Marinate the chicken and pre-chop the veggies ahead of time. That way, you’ll only need 10 minutes to cook everything.

In a Nutshell

This Paleo Chicken and Broccoli Stir Fry proves you don’t need takeout to enjoy bold flavors and a hearty meal. It’s quick, customizable, and packed with ingredients that’ll leave you feeling great. Perfect for weeknight dinners, meal prep, or anytime you want a healthy twist on comfort food.

So, what do you think? Ready to ditch the takeout and give this a try?

Print