Chicken and Broccoli Stir-Fry
Prepare this healthy Chicken and Broccoli Stir-Fry in less than 30 minutes and enjoy an easy chicken dinner even on busy weeknights! Serve it over rice or choose cauliflower rice for a low carb meal!
It’s Monday and it’s time for another reveal day for the Secret Recipe Club! Each month, a blogger is secretly assigned another blogger and chooses a recipe to make.
On reveal day (today for my group!), all our posts go up at the same time and we discover who was assigned our blog and which recipe she decided to try. Fun!
This month, I was assigned A Taste of Madness, run by the lovely Cathleen!
Cathleen is a Canadian living in Toronto, math teacher by day and baker extraordinaire by night.
Can I admit that I really hated math at school? I was just so bad at it! Cathleen, if you have students like me in your class…I am sorry! haha.
You know me, I love quick and easy chicken recipes.
The original recipe actually calls for broccoli + snow peas but for some reasons, snow peas were nowhere to be found the day I was grocery shopping. So this chicken and broccoli stir-fry is just that – chicken and broccoli!
Would you believe that I had this healthy and nourishing chicken dinner on the table in less than 30 minutes (25 to be precise!)?
How awesome is that? Thanks, Cathleen for this chicken and broccoli stir-fry recipe!
You can make this Chicken and Broccoli Stir-Fry paleo by using coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch.
Make this a low carb chicken dinner by omitting the honey and serving it with cauliflower rice instead of rice. Please note that broccoli is naturally high in carbs.
If you tried this Chicken and Broccoli Stir-Fry, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Chicken and Broccoli Stir-Fry
You can prepare this healthy Chicken and Broccoli Stir-Fry in less than 30 minutes making it the perfect easy chicken dinner for busy weeknights! Serve it with some rice or cauliflower rice to soak up the delicious brown sauce.
- 1 cup chicken stock divided
- 3 tbsp soy sauce tamari for gluten free
- 2 tsp honey
- 1/2 tsp ground ginger powder
- 2 tsp olive oil
- 1 lb chicken breast 450 g, cut into bite-sized cubes
- 2 cloves garlic minced
- 4 cups broccoli cut into florets (about 1 large head)
- 2 tsp cornstarch
In a bowl, mix together 3/4 cup chicken stock, soy sauce, honey and ginger. Set aside.
Heat olive oil in a non-stick skillet over medium-high heat. Add chicken and minced garlic and cook, stirring often, until chicken is no longer pink outside, about 2 minutes. (You don't want the chicken to cook all the way through).
Pour chicken stock mixture into the pan, bring to a boil and cook until liquid has reduced to about half.
Add broccoli and cook for another 3-4 minutes, stirring often.
In a small bowl, mix together remaining chicken stock (1/4 cup) and cornstarch. Pour into skillet, bring to a boil and cook until the sauce starts to thicken. Serve immediately. (side suggestion: rice or cauliflower rice)
- MAKE IT PALEO: use coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch.
- MAKE IT LOW CARB: you can omit honey and serve this with cauliflower rice instead of rice. Please note that broccoli is naturally high in carbs.
Recipe adapted from A Taste of Madness