Chicken and Broccoli
Ingredients
Ingredients for Marinade:
- 2 lbs diced chicken I used 1lb each of boneless/skinless chicken breast & thighs
- 3 C broccoli florets
- 2 scallions chopped
- 2 tbsp sesame oil*
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar**
- 1 tsp grated ginger
- 2 clove garlic
- 1 tsp salt
Ingredients for Stir Fry Sauce:
- 1 C coconut aminos can sub coconut vinegar for AIP
- 1/2 C rice wine vinegar**
- 1 garlic clove minced
- 2 tsp sesame oil
- 1/2 tsp grated ginger
- 1 tsp honey
- pinch of salt
- 2 tsp tapioca flour whisked in 1.5 tbsp water
- Optional: red pepper flakes*
Instructions
- In a large bowl, whisk together marinade ingredients. Add chicken to bowl and let marinade about 4 hours.
- Make the sauce: in a small sauce pan on medium heat, whisk together coconut aminos, rice vinegar, garlic, sesame oil, ginger, honey, salt and if using, red pepper flakes. Bring to a low boil. Whisk in tapioca flour/water mixture. Lower heat and continue to simmer until thickened, about 10 minutes. Set aside.
- Heat a large nonstick skillet over high heat. Add 1 tbsp coconut oil. Add broccoli and pinch of salt and stir fry until broccoli is bright green, but crisp, about 3-5 minutes. Remove and set aside.
- Lower heat to medium high and add chicken. Stir fry until chicken is cooked through, about 5-6 minutes. If you like some extra spice, you can add some extra red pepper flakes.
- Add broccoli back into skillet. Add about 3/4 of the sauce to skillet, reserving some to use as extra topping.
- Serve with rice and garnish with green onions if desired.
Notes
*Omit for AIP
**Can sub coconut vinegar for AIP