30-Minute Spicy Chicken and Broccoli Stir-Fry
A vibrant stir-fry featuring tender chicken pieces and crisp-tender broccoli florets tossed with aromatic fresh ginger, garlic, and whole dried chilies. The dish comes together quickly with steamed broccoli and golden-brown chicken finished in a savory coconut aminos sauce. Perfect for busy weeknights when you want a healthy, flavorful meal that pairs beautifully with rice, quinoa, or cauliflower rice. The combination of fresh aromatics and dried chilies creates layers of heat and flavor.
Ingredients
- 1 ½ lbs boneless skinless chicken breast, tenders or thighs, chopped into bite sized pieces
- 1 large head broccoli, broken into florets
- 1 Tbsp coconut oil, avocado oil, or olive oil
- 2 Tbsps fresh ginger, minced and finely chopped
- 4 cloves fresh garlic, finely chopped
- ¼ cup scallions, thinly sliced, both white and green parts
- 10 whole dried red chiliesred pepper flakes10 chilies:1 tsp flakesheat
easier to find
- ¼ cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1 Tbsp sesame seeds, to garnish
Instructions
- 1
Bring about an inch of water to a rapid boil in a large stockpot
- 2
Place broccoli florets in steamer basket over boiling water, cover and steam for 2-3 minutes until crisp tender and bright green, then remove and drain
- 3
Heat oil in large stir fry skillet over medium high heat
- 4
Add chicken and season with sea salt and pepper, stir fry for 2-3 minutes until chicken begins to turn golden brown
- 5
Stir in garlic, ginger, scallions and chilies, stir fry for additional 2 minutes until chicken is cooked through and golden brown
- 6
Add steamed broccoli to skillet and pour in coconut aminos, gently stir for 1 minute to heat through and coat everything
- 7
Sprinkle with sesame seeds and serve
Tips
Steam broccoli just until crisp-tender to maintain vibrant color and texture - overcooking will make it mushy
Let chicken develop a golden crust before stirring to ensure better flavor and texture in the final dish
Have all ingredients prepped before starting since stir-frying happens quickly once you begin cooking
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prep all ingredients up to 1 day ahead and store separately
Best served immediately while hot over rice, quinoa, or cauliflower rice
Common Mistakes
Don't overcook broccoli to avoid mushy texture
Don't overcrowd pan or chicken won't brown properly
Don't add sauce too early or vegetables will become soggy
Substitutions
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain thoroughly first. Skip the steaming step and add directly to the hot pan for the last minute of cooking.
What if I don't have coconut aminos?
Low sodium soy sauce or tamari work perfectly as substitutes. Use the same amount called for in the recipe.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.