High Protein Chicken & Broccoli Stir-Fry

High Protein Chicken & Broccoli Stir-Fry

Emily Dixon, One Lovely Life

This healthy gluten-free chicken and broccoli recipe is a lifesaver on busy weeknights! It's high in protein, easy to make & DELICIOUS! It's got all the restaurant flavor you love, just made lighter!

Prep Time: 15

Cook Time: 25

Total Time: 40

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Servings: Servings

Calories: 290kcal

Ingredients

For The Chicken & Broccoli

1 pound Boneless Skinless Chicken Breast or Chicken Tenders, cut into 1-inch cubes
1 1/2 TBSP Cornstarch
½ tsp. Kosher Salt
½ tsp. Black Pepper
2 TBSP Oil for cooking
8-12 oz. Broccoli Florets

FOR THE SAUCE:

½ cup Low Sodium or No Salt Added Chicken Bone Broth
¼ cup Low Sodium Gluten-Free Tamari or Coconut Aminos
2 TBSP Rice Vinegar
2 TBSP Honey
2 cloves Garlic minced
1 tsp. Minced Fresh Ginger
½ tsp. Toasted Sesame Oil
¼ tsp. Red Pepper Flakes
1 TBSP Cornstarch

Instructions

PREP THE BROCCOLI. Add 1-2 inches of water to a large saucepan and insert a steamer basket. Bring the water to a simmer. When the water is simmering, add broccoli florets to the steamer basket and cover with a lid. Steam 4-6 min to soften, then remove the basket from the saucepan.
PREP THE CHICKEN. Add chicken to a bowl and combine with 2 TBSP cornstarch, the salt and black pepper. Stir to coat evenly.
COOK CHICKEN. Heat oil in a large skillet over medium-high heat until it’s hot enough that a small drop of water added to the pan sizzles. Add half of the chicken and cook 4-5 min per side, until the chicken is golden brown on each side. (It will likely not be fully cooked through at this point.) Place chicken on a clean plate and repeat with the second half of the chicken.
WHILE CHICKEN COOKS, MAKE THE SAUCE. In a small bowl or liquid measuring cup, combine broth, tamari, rice vinegar, honey, garlic, ginger, sesame oil, red pepper flakes, and 1 TBSP cornstarch. Whisk until evenly blended (it should look cloudy).
SIMMER & ASSEMBLE. When the chicken is done browning, add the sauce to the pan and stir to scrape up any browned bits from the bottom of the pan. Return all the chicken to the skillet and bring up to a simmer. Simmer 4-5 min until the sauce has thickened and the chicken has reached 165 degrees F. Stir the broccoli into the stir fry and garnish with a little more black pepper or a pinch of red pepper flakes, if desired. Serve over white rice, brown rice, or cauliflower rice!
SERVE & STORE. Enjoy over white rice, brown rice, or cauliflower rice! Store leftovers in an airtight container in the fridge 2-3 days. Keep in mind the sauce will thicken in the fridge, so you'll need to reheat well and may want to add a drizzle of water or broth to the leftovers to thin the sauce back out.

Notes

START THE RICE FIRST. If you’re cooking rice to go with this (highly recommend!), start that first, and it’ll be done by the time the stir fry is done! We LOVE this rice cooker for perfectly cooked rice every time. It's easy to clean, beautiful, and I love how hands-off it makes this part of cooking dinner.
MAKE AHEAD TIPS. If you want to get ahead on prep, you can dice and coat the chicken in the morning (keep in the fridge), and whisk up the sauce in advance. Make sure to give the sauce one more stir before adding it to the stir fry, since the cornstarch will settle at the bottom with time!

Video

Course: Dinner

Cuisine: American

Keyword: stir fry

Nutrition

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/chicken-and-broccoli/