Chicken Broccoli Stir-Fry
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This Chicken Broccoli Stir-Fry is one of my favorite meals for a busy weeknight. With chicken, broccoli, carrots, and a delectable yet simple Asian-inspired sauce, it’s as tasty as it is easy and makes for a great way to sneak in some extra veggies for the day. The optional cashews add some crunchy, savory interest for those not on a nut-free diet and can also be replaced with peanuts for anyone who tolerates them as well.
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Chicken Broccoli Stir-Fry
Equipment
Ingredients
- 3/4 cup chicken broth divided
- 1 tablespoon arrowroot powder
- 1 pound chicken thighs chopped
- 1/4 cup coconut aminos omit for IC
- 3 tablespoons maple syrup
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 1 head broccoli chopped
- 1 cup carrot shredded
- 3 whole green onion sliced
- 1 cup cashews salted and roasted, omit for AIP and nut-free
Instructions
- In a small bowl, combine 1/4 cup of the broth with the arrowroot powder and stir well.
- In a large skillet over medium-high heat, combine the chicken, remaining broth, aminos, syrup, garlic, and salt. Bring to a simmer, then stir in the arrowroot mixture until the sauce thickens, 3-6 minutes.
- Add the broccoli and carrot and cook until the chicken is cooked through, another 5 minutes or so.
- Serve garnished with green onion.