Description
A quick, high-protein stir fry with juicy chicken thighs, crisp broccoli, and a savory-sweet sauce, ready in 25 minutes for a healthy weeknight dinner.
Ingredients
Scale
1 pound chicken thighs, cut into small pieces
4 cloves garlic, minced
1 tsp ginger, minced
1 tsp salt
¼ tsp black pepper
1 tsp red pepper flakes
1 tbsp avocado oil
4 cups broccoli florets
⅓ cup water
¼ cup coconut aminos
1 tsp fish sauce
1 ½ tsp sesame oil
½ tbsp arrowroot starch
Green onion, for garnish
Sesame seeds, for garnish
Instructions
- Add chicken, garlic, ginger, salt, pepper, and red pepper flakes to a bowl. Stir to combine.
- Heat a large skillet over medium-high heat. Add oil, then chicken. Cook 6-8 mins until browned and cooked through. Remove and set aside.
- Make sauce: whisk coconut aminos, fish sauce, sesame oil, and arrowroot starch in a small bowl.
- Add broccoli and water to the skillet. Cook 4-6 mins until bright green and tender.
- Return chicken to skillet. Add sauce. Stir to combine everything and cook for 1 more minute until sauce thickens.
- Remove from heat. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- For a thicker sauce, let it simmer an extra 30-60 seconds. For extra spice, add more red pepper flakes or a drizzle of chili oil at the end. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 4 servings
- Calories: 452 calories
- Sugar: 1.9 g
- Sodium: 1142.6 mg
- Fat: 28.2 g
- Carbohydrates: 21.9 g
- Fiber: 6.9 g
- Protein: 31.6 g