5-Ingredient Chicken Broccoli Stir-Fry
Need a go-to recipe for busy weeknights? This Paleo chicken broccoli stir-fry recipe requires just one pan, a handful of ingredients, and under 30 minutes of your time.
If you have a wok, you’ll save even more time. That’s because the round shape of the pan spreads heat evenly, cooking your food even faster than a regular skillet. Of course, you can always use a large saute pan with high sides instead.
Start by warming olive oil in the pan, then add bite-sized chicken. We used chicken breasts, but thighs can be just as tasty.
Once the chicken is browned, set it aside. Use the same pan to cook the garlic until fragrant, then add broccoli and chicken broth and cover, steaming until the broccoli is crisp-tender. Add the chicken back to the pan until everything is cooked through. Sprinkle with black pepper to taste, and enjoy.
- Try serving over cauliflower rice for an even heartier meal.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Want another easy weeknight meal? Try this steak fajita stir-fry with rum. It’s ready under 30 minutes – just remember to marinate the meat ahead of time.
2 tbsp olive oil, divided
1 1/2 lb chicken breast, sliced into bite-sized pieces
4 garlic cloves, minced
1 large head broccoli, cut into florets
1 cups low-sodium chicken broth
1/4 tsp Black pepper (optional, AIP - omit)
Warm 1 tablespoon of olive oil in a wok or large pan over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken to a plate and set aside.
Wipe out the pan and pour in the remaining olive oil. Add the garlic and cook for about 30 seconds, then add the broccoli and chicken broth. Stir and cover until the broccoli is soft, about 5 minutes more.
Add the chicken back into the pan. Let it cook for about 2 more minutes, or until chicken is cooked through.
Remove from heat, sprinkle with black pepper (if using), and serve!