Broccoli Chicken Stir-Fry

🍗🥦 Broccoli Chicken Stir-Fry

🧾 Ingredients:

For the stir-fry:

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized strips
• 2 cups broccoli florets
• 2 tbsp oil (avocado, sesame, or vegetable)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• Salt & pepper to taste
• Optional: sliced green onions or sesame seeds for garnish

For the stir-fry sauce:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional but adds great flavor)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp honey or a low-carb sweetener (like monk fruit or stevia)
• 1 tsp sesame oil (for flavor)
• 1 tsp cornstarch (or arrowroot for paleo) mixed with 1 tbsp water (optional, for thickening)

---

🔪 Instructions:

1. Prep the Sauce
   In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, honey, sesame oil, and cornstarch slurry (if using). Set aside.
2. Cook the Chicken
   • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
   • Add the chicken, season lightly with salt & pepper, and cook for 4–6 minutes until browned and cooked through. Remove from pan and set aside.
3. Cook the Broccoli
   • In the same pan, add another 1 tbsp oil.
   • Add broccoli and 2–3 tbsp water to steam/sauté it. Cover and let it cook for 3–4 minutes, until tender-crisp.
   • Add in the garlic and ginger, and cook for 30 seconds more.
4. Combine & Finish
   • Return chicken to the pan.
   • Pour the sauce over everything and toss to coat. Cook for 1–2 minutes until the sauce thickens and everything is heated through.
5. Serve
   • Serve over steamed rice, cauliflower rice, or noodles.
   • Garnish with green onions, sesame seeds, or a drizzle of sriracha if you like spice.

---

🍴 Optional Add-Ins:

• Sliced bell peppers, mushrooms, or snap peas
• Crushed red pepper flakes for heat
• Cashews or peanuts for crunch