Chinese Chicken and Broccoli Stir Fry (Whole30, Keto)
Chinese Paleo Chicken and Broccoli stir-fry with tender chicken breasts and Whole30 chicken stir-fry sauce. If you love my Paleo Beef with Broccoli then I guarantee you’ll fall in love with this sister version of tPaleo Chinese Chicken and Broccoli recipe. Serve with a bowl of steamed rice for gluten-free meal, cauliflower rice, or lightly sautéed zucchini noodles for low carb healthy dinner !
Course Main Course
Cuisine Asian American, Chinese
Keyword chicken broccoli, chicken broccoli recipe, Chinese chicken broccoli, Keto Chicken and Broccoli, Paleo Chicken and Broccoli, Whole30 Chicken and Broccoli
4bulbsscallionschopped and separate white + green parts
Cooking fat of your choiceavocado oil or ghee
Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet. Toss and stir the stir-fry sauce one more time before pouring it in the skillet . Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.