Paleo Chicken and Broccoli Stir-Fry
This Paleo Chicken and Broccoli Stir-Fry is a vibrant, wholesome dish that brings together tender, protein-packed chicken, nutrient-rich broccoli, and a medley of colorful vegetables, all coated in a savory garlic-ginger sauce made with coconut aminos. Perfect for a quick weeknight dinner, this recipe is completely grain-free, dairy-free, and gluten-free, making it ideal for paleo and clean-eating lifestyles. The sauce, thickened naturally with arrowroot powder, adds a glossy, crave-worthy finish without the need for traditional soy sauce or cornstarch. Ready in just 30 minutes, this one-pan meal boasts the perfect balance of bold flavors and satisfying textures, garnished with sesame seeds and green onions for a fresh, finishing touch. Whether you're meal prepping or serving it straight from the skillet, this stir-fry is sure to become a healthy, go-to favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 1 cup Coconut aminos
- 2 tablespoons Coconut oil
- 1 tablespoon Fresh ginger, grated
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, sliced
- 4 units Green onions, chopped
- 1 tablespoon Arrowroot powder
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil.
Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
In a small bowl, mix the coconut aminos, arrowroot powder, and water to create a sauce.
Pour the sauce into the skillet and stir well to coat the chicken and vegetables.
Cook for an additional 1-2 minutes until the sauce thickens.
Add the chopped green onions and sesame seeds, and stir to combine.
Serve immediately, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 58.1 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
