The thai inspired sauce for this chicken stir fry with broccoli recipe is absolutely delicious. I paired coconut milk with lime juice and a little cilantro for a perfect pairing with the chicken and vegetables.
Before I was conscious of what I ate I absolutely loved ordering Chinese takeout. Piling a sweet syrupy vegetable stir fry on top of a mound of sticky white rice, I’d be good to go. Ignorance was bliss.
The more I learned about nutrition the more I realized my tasty takeout meal was a nutritional no-no. Standard takeout has all sorts of ingredients anyone who wants to eat clean should actively try and avoid, including pro-inflammatory empty calorie vegetable oils, corn starch, monosodium glutamate, etc.
How to Make Chicken Stir Fry with Broccoli
For 10 basic tips to cooking the perfect Vegetable Stir Fry, check out my post here.
The thing to remember when making chicken stir fry with broccoli is that cooking with a wok is done quickly and in short phases. Here’s the quick steps:
#1: Cook your protein while steaming your broccoli and making your rice or noodles.
#2: Then, you’re going to remove the protein from the wok and add a little more oil and your first set of vegetables.
#3: Then, you’re going to add the next set of vegetables.
#4: Finally, you’re going to add the sauce ingredients and add the protein back in along with the steamed broccoli.
#5: Then, serve your chicken stir fry with broccoli on a bed of black rice, brown rice or soba noodles.
Tips for Homemade Stir Fry
As clean eating became a top priority, I started to order my takeout stir fries “Sally style” (When Harry Met Sally). With steam vegetables, sauce on the side, and brown rice not white. This was a great order move from a health standpoint, but my new takeout strategy did nothing for my taste buds.
Let’s face it; steamed vegetables over brown rice just isn’t all that good. So I pretty much stopped ordering takeout and stopped eating stir fries.
The two most important things to keep in mind when making the best stir-fries at home is:
#1. Make sure you have all of your ingredients prepped and ready in advance
#2: Get your wok (or pan) super hot before you add a thing, even before you add the oil.
You also need to make sure you use a super heat-stable oil too (I prefer extra virgin coconut oil), because oils that do not stand up to heat well will generate toxins when they are exposed to high heat temperatures.
Not only is my home-spun stir fry far healthier than takeout, I guarantee it is much tastier too. I feel pretty confident saying this is a family-friendly stir fry everyone will eat. Best of all, you can have it on the table faster than delivery can get to your house!
For a complete meal serve it over steamed brown rice or, for something new, try it over steamed millet.Print
Chicken Stir Fry with Broccoli
This 20-Minute Chicken Stir Fry with Broccoli Dinner is simple but an incredibly flavorful “clean eating” recipe inspired by Thai cuisine.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- 1 pound chicken, cubed
- 2 tablespoons curry powder, divided
- Unrefined sea salt, to taste
- 1 tablespoon extra virgin coconut oil (such as Barlean’s brand)
- 3 cloves garlic, finely chopped
- a thumb-sized piece of fresh root ginger, finely chopped
- 1 fresh red chile or jalapeno, seeded and finely chopped
- 2 big handfuls of snow peas
- 2–3 cups broccoli, chopped and steamed
- 1 orange bell pepper, deseeded and sliced into thin strips
- 1 red bell pepper, deseeded and sliced into thin strips
- 1 handful thin asparagus, ends trimmed and cut into 2-inch pieces
- 1/4 can coconut milk
- A handful of cilantro, chopped
- Juice from 1 whole lime
- Toss the chicken cubes in one tablespoon of the curry powder to coat all sides. If the curry powder you are using does not contain salt, season chicken with salt.
- Next, add the broccoli to a steamer pan and steam while preparing the chicken and vegetables in the wok.
- Heat the extra virgin coconut oil in a large wok over high heat; add the garlic, ginger and chile or jalapeno. Stir fry for 1 1/2 minutes.
- Add the chicken to the wok and cook for 1 1/2 minutes.
- Add the snow peas, bell pepper strips, asparagus and coconut milk; cook, stirring occasionally, for 2-3 minutes.
- Add the steamed broccoli and stir in with the sauce. Season with salt to taste. Add the remaining tablespoon of curry powder (more or less to taste.)
- Mix in the cilantro and lime juice. Cook for an additional minute. Serve warm.