This Whole30 Chicken and Broccoli stir-fry is a weeknight favorite in our home. When we’re deciding between ordering Chinese takeout or cooking, this quick, flavorful recipe wins every time. It’s Whole30-compliant, family-friendly, and ready in about 30 minutes.
Growing up, one of my all-time favorites was chicken and broccoli from a small Chinese restaurant called China Sun in McKinney, Texas. My friends and I made the 30-minute drive at least once a week to share big platters of chicken and broccoli and a steaming bowl of wonton soup. Those teenage drives are some of my fondest memories, and the flavors from that restaurant inspired this healthier, Whole30-approved version.
Over the years I experimented with different takes on the classic Chinese-American dish until I landed on this version. It balances tender pieces of chicken and bright, crisp broccoli with a rich, umami-packed brown sauce. My kids and my husband ask for this one regularly, which makes it a reliable, satisfying choice for busy weeknights.
Ingredients
- For the chicken
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tapioca flour
- 1 tablespoon coconut aminos
- For the stir-fry sauce and aromatics
- 1/3 cup coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 3/4 cup low-sodium chicken broth
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tapioca flour (for the sauce)
- For cooking and vegetables
- 2 tablespoons avocado oil (or another high-heat oil)
- 1 head broccoli, cut into small florets (about 4 cups)
- To serve (optional)
- Prepared cooked rice or cauliflower rice
Step-by-step
Step one: Prepare the chicken
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Pound the chicken with a meat mallet or the bottom of a heavy skillet until it is an even 1/2-inch thick. Pat the chicken dry with paper towels and cut it into roughly 1-inch pieces.
Step two: Season and coat
In a large bowl, combine the chicken pieces with salt, pepper, 2 tablespoons tapioca flour, and 1 tablespoon coconut aminos. Toss until the pieces are evenly coated, then set aside while you mix the sauce.
Step three: Make the sauce
Whisk together 1/3 cup coconut aminos, 2 teaspoons toasted sesame oil, 2 teaspoons fish sauce, 3/4 cup low-sodium chicken broth, minced garlic, grated ginger, crushed red pepper flakes if using, and 1 tablespoon tapioca flour until smooth. Keep the sauce nearby for when the chicken and broccoli are ready.
Step four: Cook the chicken
Heat 2 tablespoons avocado oil in a large, deep nonstick or heavy skillet over medium-high heat. Add the chicken in a single layer—work in batches if necessary so the pieces aren’t crowded. Cook undisturbed until a golden-brown crust forms, about 3 minutes. Flip and cook another 2–3 minutes until golden and cooked through. Transfer the cooked chicken to a plate and set aside.
Step five: Cook the broccoli
Lower the heat to medium, add the broccoli florets to the pan and pour in 1/4 cup water. Scrape up any browned bits from the pan and cook until the broccoli turns bright green and the water has evaporated, about 3 minutes. The broccoli should be tender-crisp.
Step six: Combine and finish
Return the chicken to the skillet and pour in the prepared sauce. Simmer, stirring occasionally, until the sauce thickens and coats the chicken and broccoli, about 2–3 minutes. Taste and adjust seasoning if needed.
Step seven: Serve
Remove from heat and let the stir-fry rest for a minute. Serve it on its own or over cooked rice or cauliflower rice for a complete meal.
Recipe FAQs
How can I thicken the sauce?
Make a quick slurry by mixing 2 teaspoons tapioca flour with 1 tablespoon water until smooth. Add the slurry to the skillet while the sauce is simmering and stir until it thickens and coats the chicken.
Can I use other proteins like chicken thighs or shrimp?
Yes. The sauce complements many proteins. If using thighs, reduce the flour coating slightly; if using shrimp, cook briefly until just opaque. Always adjust cooking time for safe internal temperatures.
Recipe details
Total time: 30 minutes | Servings: 4 | Author: Alex Snodgrass
Nutrition (per serving, approximate)
Calories: 398 kcal; Carbohydrates: 12 g; Protein: 50 g; Fat: 15 g; Saturated Fat: 2 g; Sodium: 2217 mg; Potassium: 922 mg; Fiber: 0.4 g; Sugar: 0.3 g. Nutrition information is automatically calculated and should be used as an approximation.
If you’re craving takeout, this Whole30 Chicken and Broccoli is a fast, satisfying alternative that delivers the same savory comfort with cleaner ingredients. Try it on your next busy night and adjust the spice or protein to suit your family’s tastes. Leave a comment to share how it turned out or any variations you tried!
