Ingredients
Scale
1 lb chicken thighs, cut into small pieces
4 cloves garlic, minced
1 tsp ginger, minced
1 tsp salt
1/4 tsp black pepper
1 tsp red pepper flakes
1 tbsp avocado oil
4 cups broccoli florets
1/3 cup water
1/4 cup coconut aminos
1 tsp fish sauce
1 1/2 tsp sesame oil
1/2 tbsp arrowroot starch
Green onion, for garnish
Sesame seeds, for garnish
Instructions
- Combine chicken thighs, garlic, ginger, salt, black pepper, and red pepper flakes in a bowl and stir well.
- Heat a large skillet over medium-high heat and coat with avocado oil.
- Add chicken to the skillet and cook for 6-8 minutes until browned and cooked through. Remove chicken and set aside.
- Whisk coconut aminos, fish sauce, sesame oil, and arrowroot starch in a small bowl to make the sauce.
- Add broccoli florets and water to the skillet. Cook for 4-6 minutes until bright green and slightly tender.
- Return chicken to the skillet and pour the sauce over the mixture.
- Stir everything together for 1 minute until the sauce thickens and coats the ingredients.
- Remove from heat, garnish with green onions and sesame seeds, and serve immediately.
Notes
- Use fresh ginger for the best flavor profile.
- Substitute arrowroot starch with tapioca flour if needed.
- Ensure the skillet is very hot before adding the chicken to get a good sear.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Paleo-friendly
Nutrition
- Serving Size: 1.5 cups
- Calories: 452 calories
- Sugar: 1.9 g
- Sodium: 1142.6 mg
- Fat: 28.2 g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 21.9 g
- Fiber: 6.9 g
- Protein: 31.6 g
- Cholesterol: 95mg