Ingredients

The following ingredients have 4 Servings
  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (omit for whole30)
  • 1 1/2 tsp arrowroot starch
  • 2 tbsp avocado oil
  • 4 cups broccoli florets
  • 1 lb chicken breast, cubed
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 tbsp green onions, chopped

Instruction

  • Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar and arrowroot starch. Set aside.
  • Using a large skillet or wok, heat the oil over medium-high heat. Add the broccoli florets and saute for 6-7 minutes or until crisp and softened. Set aside.
  • Add more oil to the pan if needed and add the chicken. Season with salt and pepper and cook for 5-6 minutes, stirring often until the chicken reaches the internal temperature of 165F. Set aside.
  • Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. Pour in the sauce and bring to a low simmer. Add the chicken and broccoli back to the pan and stir to coat.
  • Serve fresh topped with green onion.