Paleo Chicken and Broccoli Stir Fry {Whole30, Keto}

This quick and tasty paleo chicken and broccoli stir fry uses clean simple ingredients and is so much healthier than takeout but just as fast! It’s family approved and great for weeknight dinners. I love serving it over fried cauliflower rice to keep it paleo, Whole30 compliant and low carb too.

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!

Since it became a weeknight family favorite, I knew I had to take the time to measure everything out and finally get all the details down.

My kids eat this with white rice but I make a super-quick sautéed cauliflower rice for my husband and I and it’s absolutely perfect.

This chicken and broccoli totally hits the spot and satisfies your Chinese takeout craving without the sugar, soy sauce, cornstarch and MSG.  My kids actually like this version better than takeout in fact!

What 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 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.  

Remove the skillet from heat and serve hot over sautéed cauliflower rice to zoodles and garnish with the sliced green scallions.  You can keep leftovers in a tightly lidded container in the refrigerator for up to 4 days.  To reheat, you can use the microwave or a skillet over medium high heat.

Tips for a Successful Stir Fry

The best tip I have for a successful stir fry is to 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.

My second tip is to 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.

I hope you’re ready for a super tasty takeout alternative that’s bound to become a favorite in your house!

Grab your favorite skillet or wok and start prepping your ingredients because it’s time to cook – let’s go!

Paleo Chicken and Broccoli Stir Fry {Whole30, Keto}

Paleo Chicken and Broccoli Stir Fry {Whole30, Keto}

This quick and tasty paleo chicken and broccoli stir fry uses clean simple ingredients and is so much healthier than takeout but just as fast! It’s family approved and great for weeknight dinners. I love serving it over fried cauliflower rice to keep it paleo, Whole30 compliant and low carb too.

Author: Michele

Prep Time: 15 minutes

Cook Time: 10 minutes

Course: Dinner

Cuisine: keto, low carb, Paleo, Whole30

Keyword: chicken, Chinese, keto, low carb, paleo, stir fry, takeout

Servings: 6 servings

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4.66 from 205 votes

Ingredients

Chicken:

• 2 Tbsp avocado oil or olive oil
• 1 1/2 lbs boneless skinless chicken thighs or breasts sliced thin into bite size pieces
• 2 tsp arrowroot or tapioca flour
• Sea salt and black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp coconut aminos

Sauce:

• 6 Tbsp coconut aminos
• 1 tsp sesame oil
• 5 Tbsp chicken bone broth or chicken stock
• 2 tsp arrowroot or tapioca flour

Remaining Ingredients:

• 1 large head broccoli cut into florets and blanched (you can do this in the microwave, see instructions.)
• 4 scallions sliced (white and green parts separated)
• 4 cloves garlic minced
• 1 inch fresh ginger peeled and minced

Instructions

1. Have your ingredients prepped and ready to go before beginning since the stir fry will cook quickly.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove from heat and serve hot over cauliflower rice and garnish with the green part of the scallions. Enjoy!

Nutrition

Calories: 241kcal

Carbohydrates: 13g

Protein: 27g

Fat: 9g

Saturated Fat: 1g

Cholesterol: 73mg

Sodium: 608mg

Potassium: 780mg

Fiber: 3g

Sugar: 2g

Vitamin A: 745IU

Vitamin C: 95mg

Calcium: 63mg

Iron: 1mg

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Want More Quick Paleo and Whole30 Dinner Recipes?  Try One of These!

Quick Stovetop Beanless Chili

Creamy Tuscan Chicken

Shrimp Fried Cauliflower Rice

Egg Roll in a Bowl with Chicken 

Low Carb Gyro Bowls 

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