Easy Chicken and Broccoli Stir-Fry that comes together in less than 30 minutes and is way better than take-out!
If you’ve been following the blog, you may remember my post a few days ago where I shared the BEST Stir Fry Sauce.
Well now I’ve got a yummy Chicken and Broccoli Stir Fry to share with you, using that same sauce!
For the sauce all you need is Rice Vinegar, Tamari (gluten free soy sauce), Sesame Oil, Minced Garlic, and Truvia Brown Sugar. That’s it!
I used Chicken Thighs for this recipe because they are cheaper than Chicken Breasts, but you could use either one.
Place the Chicken Thighs in a shallow dish, I used a pie plate. Then pour half of the sauce over the Chicken, refrigerate and let it marinate for at least 30 minutes or up to 2 hours.
While this is marinating start chopping your veggies!
Add 2 Tbs Coconut Oil to a large cast iron skillet or wok and heat over med/high heat. I prefer Coconut Oil when cooking Asian dishes because it really gives it a good flavor.
When oil starts to shimmer add Chicken and the marinade it was in. Cook 5-6 minutes or until Chicken is cooked all the way through.
Remove Chicken from skillet and set aside.
Add 2 Tbs Coconut Oil, Peppers and Onions to the skillet. Sauté 2-3 minutes. Add Broccoli Florets and Ginger and sauté 4-5 minutes until Broccoli starts to get tender.
Add cooked Chicken back to skillet and pour the reserved marinade over everything and sauté 2 minutes.
Remove from heat and top with Cashews. You can even sprinkle some Sesame Seeds on it! Serve it with rice or noodles, your choice!
I served mine with Jasmine Rice, because I love the nutty flavor and it really pairs well with this Stir Fry.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Looking for more easy meals like this? Try my Asian Chicken Lettuce Wraps!
Easy Chicken and Broccoli Stir-Fry
Ingredients
- 1 1/2 lbs Boneless Skinless Chicken Thighs chopped into bite size pieces
- 1 Red Pepper sliced into thin strips
- 1 Sweet Onion sliced into thin strips
- 1 head Broccoli Florets chopped
- 2 Tbs fresh grated Ginger
- 4 Tbs Coconut Oil divided
- Cashews for topping
For the Marinade
- 1/4 cup Rice Vinegar
- 1/4 cup Tamari or gluten free Soy Sauce
- 2 Tbs Sesame Oil
- 2 tsp Truvia Brown Sugar
- 2 cloves minced Garlic
Instructions
- Mix all ingredients for the marinade in a bowl
- Reserve half of the marinade for cooking
- Place the other half of the marinade in a large shallow dish or ziplock bag
- Add Chicken to marinade and refrigerate at least 30 minutes or up to 2 hours
- Add 2 Tbs Coconut Oil to a large cast iron skillet or wok and heat over med/high heat
- When oil starts to shimmer add Chicken and the marinade it was in
- Cook 5-6 minutes or until Chicken is cooked all the way through
- Remove Chicken from skillet and set aside
- Add 2 Tbs Coconut Oil, Peppers and Onions to the skillet
- Sauté 2-3 minutes
- Add Broccoli Florets and Ginger
- Sauté 4-5 minutes until Broccoli starts to get tender
- Add cooked Chicken back to skillet and pour the reserved marinade over everything
- Sauté 2 minutes
- Remove from heat
- Top with Cashews
- Enjoy!
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