Rate this recipe!
| Servings |
|
Ingredients
- 2 tbsp olive oil - divided
- 4 cups chopped broccoli
- 2 cloves garlic - peeled and minced
- 1 lb boneless, skinless chicken breast - cut into small cubes
- sea salt + pepper
- 1/3 cup coconut aminos or low sodium soy sauce
- 2/3 cup chicken broth
- 3 tbsp rice vinegar
- 2 tbsp cornstarch or coconut flour
- 2 tbsp raw honey
- 1 tsp ground ginger
Ingredients
|
Rate this recipe!
|
Instructions
- Heat 1 tbsp of olive oil in large skillet over medium-high heat. Add broccoli and stir fry until tender, about 4 minutes. Add garlic and saute for one more minute. Remove broccoli and garlic from heat and set aside. Add 1 more tbsp of olive oil to the skillet and add chicken. Sprinkle with salt and pepper and saute until cooked through - about 6-8 minutes.
- In a small bowl, whisk together coconut aminos, chicken broth, vinegar, cornstarch, honey, and ground ginger. Add the sauce and broccoli back to the skillet and cook until sauce has thickened, about 1 minute. Serve warm with brown rice, quinoa, farro, cauliflower rice, or by itself.
So yummy! Better than takeout 🙂
Agreed, Jamie! ? So glad you liked it!
Five stars from my picky family!
That’s a big win, April! ??
I was so excited about this. But something went wrong. I used the amounts for 4 people in metric units and the sauce was a soup. And the coconut flour made it taste like eating sand. I had to wash the chicken and veg and use a pre-made sauce to save it. Sad story 🙁