Chicken and Broccoli Stir Fry

serves 4

Ingredients  

Stir Fry

1 Tablespoon olive or avocado oil, divided

500-600g boneless, skinless chicken breast, sliced into thin strips

6 cups broccoli florets

½ medium/large yellow onion, sliced

½ teaspoon salt, divided

½ teaspoon pepper, divided

Sesame seeds, for garnish

Sliced green onions, for garnish

Sriracha for serving

Sauce

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

¼ cup chicken broth

¼ cup regular soy sauce or tamari

2 Tablespoons oyster sauce

1 Tablespoon honey

1 Tablespoon cornstarch or arrowroot

1 teaspoon sesame oil

½ teaspoon red pepper flakes, optional

Instructions 

• Make sauce by whisking together all the ingredients in a small bowl until combined. Set aside.

• Heat ½ Tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced chicken, ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 6-8 minutes until golden brown and cooked through. Remove from the pan and set aside.

• In the same pan, add the remaining oil. Add the broccoli, onion, ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 3-4 minutes until slightly tender but still crisp.

• Add chicken back into the pan. Pour sauce into the pan. Cook for another 1-2 minutes until the sauce thickens and coats the chicken and broccoli.

• Remove from heat and serve over cooked rice or cauliflower rice. Garnish with sesame seeds, sliced green onions and sriracha, if desired. Enjoy!

I would also add 1/2 cup cooked basmati rice to this dish!

Nutrition

Serving: 1/4 of recipe | Calories: 372kcal | Carbohydrates: 13g | Protein: 45g | Fat: 12g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 120mg | Sodium: 1926mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g