This 15-Minute Chicken and Broccoli Stir Fry is a weeknight classic full of clean, simple ingredients. Naturally gluten-free and super easy, you'll want to make this recipe again and again.
Are you guys still clinging to the last few days of summer or are you ready to dive head-first into fall? I have to say that as much as I I love fall (I'm a complete sucker for chunky sweaters, warm mugs of tea, boots, and pumpkin everything) I'm just not quite ready to jump seasons. Don't worry, there will be plenty of fall-inspired recipes around here in just a few weeks. But for now I just can't.
To bridge the seasonal gap I decided to go with a simple 15-Minute Chicken and Broccoli Stir Fry, as it works in just about any season and it's one of my favorite recipes for nights when inspiration is low and I don't feel like cooking. This meal is a favorite in our house as it fills Andrew up (no rummaging around for snacks 2 hours after dinner), it's super light and clean for me, and Elle eats her deconstructed version without too much fuss. She happens to like broccoli, but if you are feeding someone who is broccoli averse snap peas, snow peas, asparagus or just about any other green veggie will work in its place.
I use 2 ingredients in this stir fry that are panty staples in my house but may not yet be in yours: coconut oil and coconut aminos. I love cooking with coconut oil because it has a higher smoke point than olive oil, meaning it doesn't burn as easily, and because it gives the chicken a crispiness that is really yummy. It adds a very mild coconut flavor to the dish, but I find it's not that noticeable with the addition of garlic and ginger. If you (or your partner or child) can't get past the taste, or you if don't want to buy it, feel free to use whatever cooking oil you like. If you're up to it, though, give it a try in this recipe.
I also use coconut aminos in place of soy sauce or tamari in this recipe. Coconut aminos are made from the sap of coconut trees. It has a slightly sweet taste, somewhat similar to soy sauce but much less salty, and does not taste like coconut. It's naturally gluten-free and soy-free so it's a great choice if you are avoiding gluten or soy, if you follow a paleo or Whole30 diet, or if you want to try something new. I actually prefer it now over soy sauce, particularly in this recipe. If you'd rather skip it this time, soy sauce or tamari will work in its place. As written this recipe is naturally gluten-free, dairy-free, soy-free, plus paleo and Whole30 friendly.
Kid-friendly notes. Here are some options for resistant eaters:
- If he is broccoli-resistant swap in a more preferred green veggie such as snow peas, snap peas, or asparagus.
- Serve her stir fry in parts: think chicken, broccoli, and cashews separately on the plate.
- Omit the cashews for a nut-free version, or use toasted sesame seeds instead.
- Pull some chicken and cooked broccoli out of the pan prior to adding the coconut aminos or soy sauce. Serve the plain chicken and broccoli with the sauce on the side for dipping.
Now, on to the recipe!
15-Minute Chicken Broccoli Stir Fry (Gluten-Free)
½ cup raw cashews
1 tablespoon coconut oil or olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
¼-½ teaspoons salt
1 clove garlic, minced or grated
1 inch peeled ginger, minced or grated (about 1 tablespoon)
1 large head broccoli, broken into florets, about 4 cups total
¼ cup coconut aminos or gluten-free tamari
3 scallions, white and green parts, sliced
Hot sauce to taste
1. Heat a large skillet over medium heat. Toast the cashews in a dry pan, stirring occasionally, for about 2 minutes or until lightly browned. Keep a careful eye on the pan, as cashews can burn easily. Remove the toasted cashews from the pan and set aside.
2. Heat the coconut oil over medium heat in the same large skillet. Add the chicken, sprinkle with ¼ teaspoon salt, and sauté until brown and crispy, about 8 minutes, flipping once halfway through.
3. Add ginger and garlic to the chicken (if the pan is dry add 1 teaspoon more coconut oil). Sauté 1 minute. Add the broccoli and coconut aminos or tamari. If using coconut aminos sprinkle with an additional ¼ teaspoon salt (you don't need to add more salt if using tamari). Cover and cook on medium heat for and additional 5 minutes, stirring occasionally or until the broccoli is bright green and cooked through, being careful not to overcook the broccoli.
4. Serve the chicken and broccoli on its own, over brown rice, or cauliflower rice. Sprinkle with the cashews, sliced scallions, and hot sauce (if using). Serve warm.
Making this recipe? Let me know what you think and any adaptations you make in the comments. I really love hearing from you!
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