This was so good that I am posting on the same night I made it! The flavors were spot on and it came together pretty quick. I used frozen garlic and frozen ginger instead of fresh (I buy the Dorot cubes from Trader Joe's) but that's the only change. Served it over cauliflower rice sauteed with a bit of avocado oil and chicken broth--perfect.
Paleo Chicken and Broccoli Stir Fry
For the Chinese Chicken and Broccoli Seasonings:
- 1.5 lbs chicken breasts, thin sliced
- 1 tbsp coconut aminos
- 1.5 tsp arrowroot powder (or corn starch)
- ½ tsp baking soda
- ⅛ tsp black pepper + ¼ tsp coarse salt
- 2 tbsp olive oil
For the Stir-Fry Sauce:
- 2 tbsp coconut aminos
- ½ tsp toasted sesame oil
- ½ tsp aged balsamic vinegar
- ¼ tsp coarse salt
- 2 tbsp chicken stock
- 1 tsp arrowroot powder
Other:
- 4 large garlic cloves, thin sliced
- 1 tbsp fresh ginger, finely chopped
- 4 bulbs scallions, chopped and separate white + green parts
- 10 oz. broccoli florets, blanched
- Cooking fat of your choice, avocado oil or ghee
INSTRUCTIONS
- 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.
