Ginger Chicken and Broccoli Stir-Fry Recipe
Ginger Chicken and Broccoli Stir-Fry Recipe
Legit
8
15 minutes
20 minutes
Chinese
Dinner
This Stir-Fry Ginger Chicken & Broccoli Recipe is quick and easy to make and is also low-carb and Paleo friendly! Perfect for meal prepping or a tasty quick dinner that's much healthier than takeout. Serve it over fried cauliflower rice to keep it Paleo.
Equipment Needed:
- Cutting Board
- Sharp Knife
- Measuring cups & spoons
- Large Non-Stick Skillet or Wok
- Stock Pot
- Colander
- Medium Mixing Bowl
- Storage Containers (1 Small for 1/2 Sauce; 1 for Marinating Chicken)
- Wooden spatula
Ingredients
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1 ½ lbs Boneless Skinless Chicken Breast (Sliced into bite sized pieces)
2 Tbsp Avocado Oil
¼ tsp Celtic Sea Salt - Fine Ground
¼ tsp Ground Black Pepper
¾ tsp Garlic Powder
¾ tsp Onion Powder
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¾ Cup Coconut Aminos
2 tsp Toasted Sesame Oil
10 Tbsp Organic Chicken Stock
4 tsp Arrowroot Flour
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8 Cups Bite Sized Broccoli Florets (Blanched)
3 Tbsp Grated Ginger
Directions
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In a medium mixing bowl, combine the Stir-Fry Marinade/Sauce ingredients together.
Place ½ the Sauce into a storage container, seal and refrigerate for use when making the Stir-Fry.
Keep the other ½ of the Sauce in the bowl and add the following ingredients: salt, pepper, garlic powder and onion powder. Stir to combine.
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Slice the chicken breast thinly into bite sized pieces and place in the medium mixing bowl with the remaining ½ of Stir-Fry sauce that’s in the bowl. Gently toss to cover pieces with sauce.
Transfer into a container or zip-lock bag and seal tightly. Place in the fridge on bottom shelf to marinade, overnight is best. If short on time, let marinate while blanching the broccoli and prepping other ingredients.
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Cut the broccoli into bite-sized florets.
Use a large stock pot, add water and bring to a boil. Add broccoli to boiling water and blanch for 3 minutes.
Drain broccoli into a colander and run under cold water or into an ice bath for 2 minutes. Set aside until ready to add to stir-fry.
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Add 2 Tbsp Avocado Oil to a large non-stick skillet or wok and heat to medium-high heat (#7 on our stove-top). Once hot, add the grated Ginger and cook for 1 minute.
Drain the stir-fry marinade from the chicken and reserve. Do not throw this out. Add the marinated chicken pieces only to the skillet/wok in a single layer, then sear for 3 minutes on one side without disturbing the chicken.
Flip and cook another 3 minutes minimum, or longer if needed to cook thorough.
Lower the heat to Medium (#5 on our stove-top) and add to the skillet/wok the drained/reserved stir-fry marinade and also the other ½ of the marinade/sauce that was sealed/stored in the refrigerator. Gently stir to coat the chicken and cook for 2 minutes.
Remove from heat and add the blanched broccoli to the skillet/wok.
Gently toss to coat the broccoli and blend with the chicken.
Optional: Serve over hot cauliflower rice and garnish with chopped scallions and toasted sesame seeds.
Stir-Fry Ginger Chicken & Broccoli
Nutrition Info:
