Quick and easy, Chinese-style chicken broccoli stir-fry that is low-carb, keto, and gluten-free friendly. Serve as is, with cauliflower rice, regular rice, noodles, or quinoa (nutrition notes for all options provided above).
Ingredients
- 2 large chicken breasts diced
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 large head broccoli cut into half florets
- 2 tablespoons olive oil
- 1 tablespoon diced or minced ginger store-bought paste can also be used
- 2 large cloves garlic diced or minced
- 1 tablespoon butter
- 2 tablespoons oyster sauce
- 2 tablespoons Tamari or coconut aminos/soy sauce
- 2 teaspoons sesame oil
Instructions
- Prepare chicken. Cut chicken breasts into strips and then cut those into bite-sized pieces. Sprinkle lightly with a little salt and pepper (white pepper is ideal for Chinese flavours).
- Prepare broccoli. Cut broccoli into half florets and leave small ones whole. Dice the ginger and garlic and measure out the sauces (mix them in one bowl for ease).
- Stir-fry broccoli. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the broccoli (cut side down) and cook for 2 minutes covered with a lid. This will help to steam the broccoli while also frying the bottom. Uncover, flip over and cook for 1-2 more minutes. Remove to a plate and set aside.
- Stir-fry the chicken. Add another tablespoon of oil to the skillet and cook the chicken for 3 minutes on the first side and 3 minutes on the second side. Remove to a plate and set aside.
- Add aromatics & finish the stir-fry. Add the butter, ginger and garlic to the skillet on medium-high. Cook for about 1 minute or until it's starting to turn golden and aromatic. Return the chicken and broccoli and pour in the sauces. Stir fry for about a minute together and serve.
Video
Notes
- See Ingredients notes above for sauces and substitutions.
- Storage tips: Store in an air-tight container in the refrigerator for up to 3 days. I don't recommend freezing this stir-fry as the texture of the broccoli will get too mushy.
- Make-ahead tips: You can pre-dice the chicken and broccoli ahead of time. Season the chicken with salt and pepper and store in a well-sealed container or Ziplock bag in the fridge for 2-3 days. You can also freeze pre-diced chicken and defrost it overnight when you want to use it. Store cut-up broccoli separately. You can also pre-chop garlic and ginger or use store-bought minced pastes here.
Nutrition
Calories: 297kcal | Carbohydrates: 12g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1243mg | Potassium: 931mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1068IU | Vitamin C: 137mg | Calcium: 84mg | Iron: 2mg
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