Chicken and Broccoli Stir Fry with Zucchini Noodles
Ingredients
For the chicken
- 1 lb Organic Chicken breast
- 1 tbsp coconut aminos
- 1.5 tsp arrowroot powder
- ½ tsp baking soda
- ⅛ tsp black pepper + ¼ tsp coarse salt
- 4 tbsp avocado oil or coconut oil
- 1 tbsp garlic, chopped fine
- 1 tbsp fresh ginger finely chopped
- ¼ cup diced scallions
- 8 cups broccoli
For the Stir-fry sauce
- 2 tbsp coconut aminos
- 2 tbsp toasted sesame oil
- ½ tsp aged balsamic vinegar
- ¼ tsp coarse salt
- ½ cup chicken stock
- 1 tsp arrowroot powder
Directions
- Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season them with ingredients under ‘chicken and seasonings’. Mix well and set aside. Stir the sauce ingredients well.
- Steam the broccoli for a few minutes, just enough to soften slightly. In a heated skillet, 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 flip and brown the other 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 2 tbsp of oil, saute garlic, ginger, and 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, then the sauce. Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened.
- You can serve this with whatever fits your macros! Zucchini noodles, cauliflower rice, rice, quinoa etc….nothing is included in these macros as a side dish!