December 23, 2019

Healthy Chicken and Broccoli Stir Fry

This healthy and easy Asian-inspired chicken and broccoli stir fry is a quick weeknight dinner that will not disappoint. This stir fry has it all – tender chicken, crisp broccoli, and flavorful sauce that comes together in under 15 minutes. Serve the stir fry on it’s own or with cauliflower rice or white rice for dinner that everyone will love!

Quick, Simple, and Delicious: Sweet and Spicy Stir Fry with Chicken and Broccoli

This quick and easy Chicken and Broccoli Stir Fry has everything you are craving in a good stir fry: 

  • Tender flavorful chicken
  • Crisp veggies
  • An extra yummy, slightly sweet and sticky stir fry sauce that you just can’t seem to get enough of (the most important part!)

This recipe has it all and, in addition to being ridiculously tasty, the best part of this recipe is that it truly is QUICK. I’m talking fifteen minutes, or less, and you have a healthy filling dinner on your table. While it’s not the exactly the same as your favorite takeout restaurant, it’s a simple healthy meal that everyone will love. 

More Healthy Broccoli Recipes

Sausage and Broccoli Pasta 

Healthy Broccoli Cheddar Soup

Roasted Garlic Lemon Broccoli

Healthy Beef and Broccoli Stir Fry

Easy Healthy Broccoli Salad

Broccoli Cauliflower Salad

Why I Prefer to Use Chicken Thighs in This Recipe

While a lot of chicken stir fry recipe calls for chicken breast, I prefer to use boneless skinless chicken thighs in this recipe. Chicken thighs are more tender, more flavorful, and also a lot easier to cook in my opinion. 

Chicken thighs typically stay tender and juicy even if you cook them a little longer than what is really necessary. Essentially, they are hard to “mess up”. 

While I love using chicken thighs in this recipe, feel free to use chicken breast instead if you prefer. Just make sure to watch them carefully so they don’t overcook and become tough.

The Simple Stir Fry Sauce Ingredients

coconut aminos with red pepper flakes

While most stir fry sauces are filled with sugar, this easy sauce is completely sugar free and using just a few simple ingredients to achieve maximum flavor. 

Coconut Aminos: The base of the sauce in this stir fry is a substitute for soy sauce called coconut aminos. Coconut aminos are made from the sap of the coconut palm tree and are commonly used as an alternative to soy sauce in Paleo and Whole30 compliant dishes. Unlike traditional soy sauce, they also have a slightly sweet flavor which works to give the sauce a slightly sweet flavor without any added sugar.

Sesame Oil: Sesame oil is another key ingredient in this sauce and gives it that traditional stir fry flavor. A little sesame oil goes a long way. 

Fish Sauce: Fish sauce is made from fermented anchovies and sea salt and gives the sauce a savory depth of flavor. If you don’t have a bottle of fish sauce, I highly recommend grabbing some to have on hand for curries or stir fry recipes like this one. 

Arrowroot Starch: Arrowroot starch is a grain free alternative to cornstarch. It can replace cornstarch 1 to 1 in most recipes and slightly thickens this sauce to help it stick to the chicken.

How to Make Chicken and Broccoli Stir Fry

raw chicken with ginger garlic and salt in clear mixing bowl

Step 1: Prep Your Chicken 

To prep the chicken, cut the boneless skinless chicken thighs into small pieces and add them to a mixing bowl. Next, add the ginger, garlic, salt, pepper, and red pepper flakes. Stir until everything is well combined and then set aside. If you have the time, you can prep the chicken the night before and allow it to marinate overnight. 

Step 2: Stir Fry the Chicken and Veggies

Next, cook the chicken over medium-high heat in a large skillet. I love using avocado oil for cooking, but you could also use coconut oil if you prefer. You’ll cook the chicken for around six minutes until it is browned and completely cooked through, and then remove it from the pan. 

Once the chicken is finished cooking, add the broccoli florets and one-third a cup of water. The water helps to steam the broccoli a bit while it cooks. The broccoli should only take around four to six minutes to cook. You still want it to be crisp and a bright green color when you add the chicken back to the pan. 

Step 3: Add the Sauce and Serve 

Once the broccoli is cooked, and you’ve added the chicken back to the pan, it’s time to add in the stir fry sauce. Pour the sauce over the chicken and broccoli, give it a stir and allow it to cook for around one minute, and then remove the skillet from the heat. The arrowroot starch will cause the sauce to thicken just a bit once it comes in contact with the heat so that it coats the chicken and veggies. 

Finish off the stir fry with plenty of fresh green onion, sesame seeds, and red pepper flakes if you like more heat.

How to Serve Your Stir Fry

This hearty stir fry is really great all on it’s own but it also pairs nicely with cauliflower rice for a great Whole30 compliant or low carb meal. You can also serve it with a side of white rice to soak up all of that delicious sauce!

A Few Other Homemade Takeout Recipes You’ll Love!


Healthy Chicken and Broccoli Stir Fry (Whole30, Gluten-Free, Low Carb)

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free


  • 1 pound chicken thighs, cut into small pieces
  • 4 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp red pepper flakes 
  • 1 tbsp avocado oil
  • 4 cups broccoli florets
  • ⅓ cup water
  • ¼ cup coconut aminos
  • 1 tsp fish sauce
  • 1 ½ tsp sesame oil
  • ½ tbsp arrowroot starch
  • Green onion, for garnish
  • Sesame seeds, for garnish


  1. Add the chicken thighs, garlic, ginger, salt, black pepper, and red pepper flakes to a small bowl and stir until well combined. 
  2. Heat a large skillet over medium-high heat. Once hot, coat the pan with oil and then add in the chicken. Cook the chicken for 6-8 minutes until browned and cooked through. Once cooked, remove the chicken from pan and set aside. 
  3. While the chicken is cooking, make the sauce. Add the coconut aminos, fish sauce, sesame oil and arrowroot starch to a small bowl and whisk until well combined. 
  4. Next, add in the broccoli florets and ⅓ cup of water. Cook the broccoli until it is bright green and slightly tender, around 4-6 minutes. 
  5. Next, add the chicken back to the skillet and then add the sauce. Give everything a stir to combine chicken, broccoli, and sauce are all well combined and cook for one more minute. The sauce should thicken a bit as it heats. 
  6. Remove the skillet from the heat, finish with sliced green onions and sesame seeds, and then serve the stir-fry immediately. Enjoy!

Keywords: chicken and broccoli stir fry, stir fry, chicken and broccoli, healthy chicken and broccoli

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  1. Thank you so much for this recipe! Amazing! Followed the instructions minus a few modifications- marinated chicken in garlic, ginger, spice mix for 45 min before cooking, cooked broccoli in vegetable broth instead of water and omitted fish sauce (not intentionally, just didn’t have the ingredient). Perfect dish! Easy prep and execution! My husband and I loved it!!

  2. This was delicious. It called for 4 cups of broccoli but I did 4 cups equal parts broccoli, mushrooms, and zucchini. I didn’t have fresh ginger on hand so used powdered. I’ll definitely use fresh next time. I’m also thinking of doing a mix of shrimp and chicken next. I loved that the sauce is simple. 5 stars!

  3. I love tossing the steak with the garlic & ginger before throwing it int the pan!! What a great way to evenly coat it. (I cheated and yes jarred garlic & ginger and it was still very flavorful.) definitely had it done in a flash, great for a busy night carting kids around.

  4. On step 4 I am confused… add the broccoli to what? The sauce of the previous step or the pan from which the chicken was removed?

  5. This was great! My husband usually makes the stir frys, but was late coming home so I needed to sub in. Gratefully found this recipe. I never put the ginger and garlic ON the chicken before (always in the sauce) and this way turned out great! I did add lime juice to the sauce for some acid but I was super grateful to find a stir fry sauce that was clean. Will def make again and browse more recipes. Thanks! 🙂

    • You’re so welcome, Kim! I’m so glad you all enjoyed this recipe and made it work for you! Thanks for sharing!

  6. I made this for dinner and it was very delicious! Simple and quick. Plan to double next time for leftovers.

    • I’m so glad you loved the recipe, Heather! Thanks for taking the time to leave a review!

  7. Delicious and very easy. I’m not whole30 right now so did a direct substitute of soy sauce for the coconut aminos. Was a smidge salty, but still tasty.

  8. Such an incredible recipe! Simple, delicious, and you are SO RIGHT about the chicken thighs. So flavorful!

    • I’m so glad you liked it, Grace! Thanks for taking the time to leave a review!

  9. Delicious! Made a double batch that’s barely lasting our family through two meals because we keep going back for refills!

    • Haha! Yay! Happy to hear that, Stephanie! So glad everyone loves the recipe! Thanks for sharing!

  10. Amazing!!! We had this for dinner tonight and I’ll for sure be doubling the recipe next time to have leftovers! The sauce has such a great flavor and the red pepper flakes give it a nice little kick. It’s better than take out and so much healthier. This will be added to our rotation of meals for sure!

  11. Excellent! I thought the beef and broccoli was my fav ATHT recipe, BUT… this is as good or better! Another fav is the egg roll in a boll. OMG. Love your BLOG!! Everything is wonderful! BTW I didn’t have fish sauce and it was still very flavorful. I tend to over do the ginger ( on purpose ) HA HA! Thank you !!

  12. Absolutely amazing! I doubled the recipe for meal prep and it worked beautifully! Had to sub in corn starch so the sauce had to cook a little longer to thicken but it was so worth it! Sweet and spicy and glorious over basmati rice. Perfectly delicious and only one pot to wash up at the end! Will def be making this on the regular!

  13. ANOTHER winner! I recommend doubling the recipe though because our family of four ate the whole dish in one sitting (because it’s SO good)! Served it with cauliflower rice for the Whole30 hubby and rice for the kiddos. I might get creative and try to add water chestnuts next time. So good, easy, and affordable.

  14. Such a great healthy take on stir fry. I had never used fish sauce or coconut aminos before, but I’m hooked! I make this at least once every two weeks now. I love adding extra veggies like bella mushrooms and red bell peppers or serving with cauliflower rice. Thanks, Ashlea!

  15. Full disclosure, I made this recipe for the first time last week because I made it exactly 7 days on the Whole30 before realizing it just wasn’t for me, but I still had loads of coconut aminos and arrowroot powder that I didn’t want to go to waste. I also always buy the big bags of raw broccoli from Costco and always seem to have so much left at the end of the week.

    And oh man, it’s going to be my new Monday night staples! This recipe literally tastes better than all of the mediocre Chinese takeout places in my area and it’s SO quick and easy to make, which I desperately need because I work full time and also have a one year old daughter who demands most of my attention.

    I used chicken breasts because it was what I had on hand and they only took about 4 minutes to cook. I also used chicken broth instead of water for the broccoli (again, trying to use things up) and served with white rice. When I tell you I inhaled this food I am not exaggerating. I grabbed a fork and ate it right from the pan and it was so hot it burned my mouth and I didn’t even care. My husband gets home from work super late so I left his plate sitting out for a few hours. He loved it even at room temperature and didn’t make any comments about it being “too healthy” or “Whole30” like he usually does.

    Thank you so much for this recipe! I don’t know what kind of voodoo magic makes these simple ingredients taste better than delicious Chinese takeout but I’m so excited!

  16. Excellent…I added a side of rice for my hubby while I just ate this from a bowl! Definitely a keeper! Thank you!

  17. Great flavor and easy to make. We added 1 sweet onion, 2 green peppers, half lime, and a little extra ginger. Turned out perfect!!

  18. I made this tonight but the sauce was too thick…almost gelatinous. Should I cut down the amount of arrowroot starch? Have you ever had this issue? Thanks for the help!

  19. Both my husband and I really enjoyed this recipe! I’m glad we can add this to our weekly rotation.

  20. Super good….super easy!

    This is the first recipe I have made after following on Instagram for awhile. I have been craving Chinese for awhile, and this hit the spot – in a much healthier way. Limited prep time, quick cooking, easy ingredients and instructions – all a win in my book. As someone else previously said, I will double the recipe next time!

  21. This has become a staple in our dinner rotation! I have made it 3 times in the past 2 weeks and keep stocking up on ingredients to make it again! So delicious, so easy, and so healthy. I love adding roasted cashews as well. Have sent it to multiple friends… can’t recommend enough!

  22. Just had this for dinner tonight and it was great! I’ve tried several asian-inspired Whole 30 recipes and this was the easiest and tastiest so far. My husband declared it was good enough to be in the “regular” non-Whole 30 rotation (when we’re not doing a Whole 30).

  23. Just made this for dinner and WOW! Great flavors that come together beautifully. I added some sautéed mushrooms and it’s was a match made in heaven. We’ve already made you egg roll in a bowl and buffalo cauliflower and those were also delicious. My husband and I keep saying “thanks Ashlea!” before we dig in. These recipes have been giving us life on Whole 30. Thanks Ashlea!!

  24. I made this recipe for my family tonight and it was a hit! Even my kids liked it! So good. I didn’t have any fish sauce, but it was still delicious. Served it with rice and a side of snow peas.

  25. I’m a new follower of yours and I’m so excited to try your recipes! This one was amazing and we will definitely be making it again!

  26. Just made this recipe for the first time and it was so easy and so delicious. Even my husband loves it!!!

  27. I made this for the family tonight and it was a hit! The kids kept running into the kitchen asking what smelled so good! I dialed the red pepper back to 1/4tsp (because kids) but otherwise made as directed. I think that next time I make this I’ll throw in some toasted cashews. And also double the recipe because it’s gone and I don’t have any leftovers lol. Thank you for a delicious, healthy recipe that the whole family enjoyed!

    • I’m so happy you and the kids loved it, Rebecca! I love that you made a double batch. Such a good idea!

  28. This is super easy & delicious! Way simpler than a recipe for the same dish in a diff paleo cookbook I’ve made before. Way to go!

  29. This was a great recipe! Was looking for a quick and healthy meal to make tonight, and this was exactly what I was looking for. Simple ingredients and great flavor. Looking forward to trying more of your recipes!

    • This was outstanding. I quadrupled the recipe and made some for my niece who just had a baby. Her words, ate it all in one sitting it was so good. I marinated the chicken overnight as recommended and it came out fantastic. My family loved it. This is a keeper!

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