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Paleo Chicken and Broccoli Stir Fry

Paleo Chicken and Broccoli Stir Fry
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This Paleo Chicken and Broccoli Stir Fry is a wholesome twist on a takeout classic. With tender chicken, crisp broccoli, and a savory sauce made with clean ingredients like coconut aminos and sesame oil, it’s perfect for busy weeknights. Ready in just 25 minutes, this dish is paleo-friendly, gluten-free, and packed with flavor!

Ingredients

Scale

For the Chicken:

  • 2 Tbsp avocado oil or olive oil
  • 1½ lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 2 tsp arrowroot or tapioca flour
  • Sea salt and black pepper (to taste)
  • 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 chicken stock
  • 2 tsp arrowroot or tapioca flour

For the Stir Fry:

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

Instructions

  1. Prep Ingredients: Chop broccoli into florets and blanch in the microwave for 3 minutes (stir after 2 minutes). Cut chicken into bite-sized pieces. Mince garlic and ginger, and separate scallion whites from greens.
  2. Marinate Chicken: Toss chicken with arrowroot powder, garlic powder, onion powder, coconut aminos, salt, and pepper. Set aside.
  3. Make the Sauce: In a small bowl, whisk together coconut aminos, sesame oil, bone broth, and arrowroot powder until smooth.
  4. Cook Chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for about 3 minutes on one side. Flip and cook another 2 minutes or until fully cooked. Remove from pan.
  5. Sauté Aromatics: Lower heat to medium. In the same pan with leftover juices, sauté scallion whites, garlic, and ginger until fragrant (about 30 seconds).
  6. Combine & Finish: Add blanched broccoli and cooked chicken back to the pan. Pour in the sauce mixture and stir to coat everything evenly. Cook for about a minute until the sauce thickens slightly.
  7. Serve: Remove from heat and garnish with sliced scallion greens. Serve hot over cauliflower rice or your favorite side.

Notes

Serving Suggestions:
Pair this stir fry with cauliflower rice for a low-carb meal or jasmine rice for a more traditional option. Add sesame seeds for an extra touch of flavor.

Tips & Tricks:

  • Blanching broccoli in the microwave saves time while keeping it crisp-tender.
  • Use fresh ginger and garlic for maximum flavor impact.
  • Don’t overcook the sauce—it thickens quickly!

Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of water to loosen the sauce or microwave at half power for about two minutes.

Find it online: https://paleo.recipes/paleo-chicken-and-broccoli-stir-fry/