Chicken and Broccoli Stir-Fry
Ingredients
The stir-fry
-
1½
pounds
boneless, skinless chicken thighs or breasts
-
1
pound
broccoli
-
1
large
shallot
-
2
cloves
garlic
-
2
tablespoons
avocado oil
-
1
teaspoon
Red Boat fish sauce
-
½
teaspoon
Diamond Crystal kosher salt
-
2
scallions
thinly sliced
-
1
tablespoon
toasted sesame seeds (optional)
The sauce
-
½
cup
All-Purpose Stir-Fry Sauce
-
1½
teaspoons
arrowroot powder
Instructions
- Shake up the All-Purpose Stir-Fry Sauce if you don’t have it ready.
- In a small bowl, mix ½ cup of the sauce with 1 teaspoon of arrowroot powder and set aside.
- Combine the chicken, 1 tablespoon of avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon of arrowroot powder in a medium bowl.
- Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil.
- Cook the shallots in the skillet for 1-2 minutes until softened.
- Add the marinated chicken and fry for 2-3 minutes until mostly cooked through, then transfer to a clean dish.
- Add the broccoli and ¼ cup of water to the skillet, cover, and cook for 2-3 minutes until bright green and tender-crisp.
- Stir in the minced garlic and the reserved chicken.
- Whisk the reserved stir-fry sauce again and pour it into the pan, stirring until the sauce simmers and thickens.
- Transfer the stir-fry to a serving plate and top with scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
364
Total fat
15g
Total carbohydrates
18g
Total protein
38g
Sodium
20mg
Cholesterol
0mg
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