A healthy chicken and broccoli stir fry that’s better than takeout! This easy one-pan recipe is paleo, Whole30, and ready in 25 minutes.
Updated April 2026: This chicken and broccoli stir fry recipe has been updated with clearer step-by-step instructions, extra tips for tender chicken and crisp broccoli, and improvements to the sauce for even better flavor.
I’ve been making this Chinese chicken and broccoli recipe for about a year for my family and have just gotten around to sharing it. It’s long overdo!
If you’re craving takeout but want something lighter, this healthy chicken and broccoli stir fry is about to become your go-to dinner!
👉 Better than takeout, made in one pan, and ready in just 25 minutes.
This recipe has everything you love about classic chicken and broccoli. Tender chicken, crisp broccoli, and a rich, savory sauce – but made with simple, clean ingredients!
It’s naturally paleo, Whole30 compliant, gluten free, and low carb, but still delivers that same bold, satisfying flavor you’d expect from your favorite takeout spot.
Whether you serve it over cauliflower rice or regular rice, this is an easy weeknight dinner you’ll come back to again and again.
This chicken and broccoli totally satisfies your Chinese takeout craving without the sugar, soy sauce, cornstarch and MSG. My kids actually have always said this version is better than takeout in fact!
Why You’ll Love This Recipe
- Better than takeout (seriously!)
- Ready in 25 minutes
- One pan, easy cleanup
- Family-friendly, kid requested
- Paleo, Whole30, gluten free
- Perfect for meal prep!
Ingredients You Need to Make this Paleo Chicken and Broccoli Stir Fry
I broke up the ingredient list into three categories – the chicken, sauce, and remaining ingredients.
The recipe itself is super simple and fast, but it helps to separate it into parts when you’re just getting the hang of making it.
Here’s everything you’ll need for the stir fry:
Chicken:
- avocado oil or olive oil
- boneless skinless chicken thighs or breasts, sliced thin into bite size pieces
- arrowroot or tapioca flour
- Sea salt and black pepper
- garlic powder
- onion powder
- coconut aminos
Sauce:
- coconut aminos
- sesame oil
- chicken bone broth or chicken stock (started with 1/4 but seemed a bit thick so added a little more broth)
- arrowroot or tapioca flour
Remaining Ingredients:
- broccoli, cut into florets and blanched (you can do this in the microwave, see the instructions.)
- scallions
- fresh garlic
- fresh ginger
How to Make this Paleo Chicken and Broccoli Stir Fry
To blanch the broccoli florets in the microwave, place them in a large microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender.
Toss the sliced chicken with the arrowroot or tapioca, a little salt and pepper, the garlic and onion powder and the 1 tbsp coconut aminos. In a separate bowl, whisk together all the sauce ingredients until dissolved.
Heat a large non stick skillet or wok over medium high heat and add the avocado or olive oil. Once hot, add the prepared chicken in a single layer. Sear for about 3 minutes, flip, and cook another 2 minutes or so or until cooked through. Remove to a plate and set aside.
Keep the pan juices and oil in the skillet and lower the heat to medium. Add the white part of the scallions, garlic and ginger and sauté until fragrant. Add the broccoli and chicken to the skillet, then the stir fry sauce and stir to coat well. The sauce should thicken right away so only cook long enough to combine flavors and heat through.
Why This Chicken and Broccoli is Better Than Takeout
Traditional chicken and broccoli is often loaded with:
- Soy sauce
- Refined sugar
- Excess sodium
This version uses:
- Coconut aminos instead of soy sauce
- No refined sugar
- Simple, whole ingredients
You still get the same rich, savory flavor – just lighter and healthier.
Chicken and Broccoli Stir Fry Sauce
The sauce is what makes this recipe stand out.
It’s:
- Savory
- Slightly sweet
- Thick and glossy
Key tip:
Whisk the sauce right before adding it – the starch settles quickly and this ensures it thickens properly.
Tips for a Successful Stir Fry
Prep all your ingredients and having them conveniently set in front of you before you begin cooking, so they’re ready to throw in the skillet or wok.
Stir fries cook quickly and I’ve definitely made the mistake of trying to prep as I cook, which always leads to overcooking something!
I’m also one of those people who tends to get confused when I try to prep as I go while cooking, so for me it’s absolutely essential to have my ingredients in front of me before turning on the heat.
Adjust the heat as necessary so you don’t overcook or burn anything.
This is especially true when going from cooking the chicken to cooking the garlic, ginger, and scallions. I like to lower the heat more than I need to and give the skillet a chance to cool off a little, or else the garlic does burn.
You’ll also then have to raise the heat so the skillet doesn’t get too cool and your sauce can thicken right away. It might take a little bit of practice, and getting to know your stovetop and skillet, but adjusting the heat as needed is another tip for a perfect stir fry.
How to Keep Chicken Tender
For the best texture:
- Slice chicken thin against the grain
- Toss with starch as instructed before cooking
- Don’t overcrowd the pan
- Cook quickly over medium-high heat
This mimics the “velveting” technique used in traditional stir fry.
Can I Use Chicken Thighs?
Yes – and they’re actually my favorite for this recipe.
Chicken thighs:
- More flavorful
- Juicier
- Reheat better
Chicken breasts:
- Leaner
- Slightly firmer
Both work, but thighs give the best overall result.
What To Serve with Chicken and Broccoli
For paleo/Whole30:
- Cauliflower rice
- Zucchini noodles
For a broader option:
- White rice
- Brown rice
- Fried rice
Is Chicken Broccoli Stir Fry Healthy?
Yes! This recipe is:
- High in protein
- Packed with vegetables
- Lower in sugar and sodium than takeout
It’s a great option for a balanced, satisfying meal.
Storage and Reheating
- Store in an airtight container up to 4 days
- Reheat in a skillet for best texture
- Add a splash of broth if needed
Great for meal prep!
FAQ
Can I make this ahead of time?
Yes, it reheats very well and is perfect for meal prep.
Why is my stir fry watery?
This usually happens if the pan is overcrowded or the sauce isn’t thickened properly.
Can I freeze chicken and broccoli?
You can, but the broccoli may soften after thawing.
Is this recipe paleo and Whole30?
Yes! It’s made without soy sauce, grains, or refined sugar.
This healthy chicken and broccoli stir fry is proof that you don’t need takeout to enjoy bold, satisfying flavor.
It’s quick, easy, and made with simple ingredients – perfect for busy weeknights when you want something delicious without the extra effort.
Once you try it, it might just replace your favorite takeout order for good!
If you want more “better than takeout recipes”, try one of these!
Chicken Fried Cauliflower Rice
Healthy Chicken and Broccoli Stir Fry (Paleo, Whole30, Better Than Takeout)
A healthy chicken and broccoli stir fry that’s better than takeout! This easy one-pan recipe is paleo, Whole30, and ready in 25 minutes.
Ingredients
Chicken:
- 2 tablespoons avocado oil or olive oil
- 1 1/2 lbs boneless skinless chicken thighs or breasts, sliced thin into bite size pieces
- 2 teaspoons arrowroot flour or tapioca flour
- Sea salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon coconut aminos
Sauce:
- 6 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1/3 cup chicken broth or stock
- 2 teaspoons arrowroot flour or tapioca flour
Instructions
-
Have your ingredients prepped and ready to go before beginning since the stir fry will cook quickly.
-
To blanch the broccoli florets in the microwave, place them in a large microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender.
-
Toss the sliced chicken with the arrowroot or tapioca, a little salt and pepper, the garlic and onion powder and the 1 tbsp coconut aminos. In a separate bowl, whisk together all the sauce ingredients until dissolved.
-
Heat a large non stick skillet or wok over medium high heat and add the avocado or olive oil. Once hot, add the prepared chicken in a single layer. Sear for about 3 minutes, flip, and cook another 2 minutes or so or until cooked through. Remove to a plate and set aside.
-
Keep the pan juices and oil in the skillet and lower the heat to medium. Add the white part of the scallions, garlic and ginger and sauté until fragrant. Add the blanched broccoli and cooked chicken to the skillet, then the stir fry sauce and stir to coat well. The sauce should thicken right away - only cook long enough to combine flavors and heat through.
-
Remove from heat and serve hot over rice or cauliflower rice and garnish with the green scallions. Enjoy!
Nutrition
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