It should come as no surprise that I’ve been busting out a whole lot of stir-fry varieties from my kitchen since living in Hong Kong for the past decade. In this simple but satisfying twist on the classic Chinese dish I have removed the cornstarch and rely on the caramelized onions, the moist chicken thighs and the stock to add great flavor. This is a go-to dish whenever we have leftover chicken in the fridge, although you could easily substitute cubed beef or organic tofu. Serve with steamed rice, soba noodles or cauliflower rice. When we make this at home there are never leftovers – testament to this dish’s success.
Chicken and Broccoli Stir-Fry Recipe
Chicken & Broccoli Stir Fry
- 1 onion sliced thin
- 2 tablespoons coconut oil
- 2 cloves garlic minced
- 1- inch piece peeled fresh ginger minced
- 1 tablespoon arrowroot
- 1/4 cup tamari
- 2 tablespoons maple syrup
- 1/4 cup chicken stock
- 1 tablespoon dark sesame oil
- 2 pounds dark meat chicken thighs cubed
- 5 cups to 6 broccoli
- 3/4 teaspoon to 1 red chili flakes
- 1 1/4 teaspoons salt
Fry onion in coconut oil until translucent.
Add garlic and ginger, stir fry for one minute until fragrant.
In a separate bowl whisk tamari, maple, arrowroot, stock and sesame oil and set aside.
Add chicken to the onions in pan and cook for a few minutes.
Pour sauce over chicken and broccoli and cook until bubbly. You may need to add more stock, or water to thin the sauce. Broccoli should stay crisp but should be cooked through and chicken should be opaque, not pink inside.
Season with sesame oil and chili flakes, if desired.
Use any combination of vegetables and proteins you have on hand. I often add mushrooms, peppers, baby corn and bean sprouts.