CHICKEN AND BROCCOLI STIR-FRY (WHOLE30, GLUTEN FREE)

Chicken and broccoli stir-fry is a quick and healthy Whole30 meal that you can easily whip up on a busy weeknight. If you aren’t cooking simple stir-fries for dinner, you’re working too hard!

A large white platter topped with Whole30, paleo, and gluten-free chicken and broccoli stir fry in front of a blue bowl of cauliflower rice.
One of the many valuable lessons I learned from my mom is that a protein and vegetable packed stir-fry is the easiest and tastiest way to get dinner on the table quickly. It’s the original clean-out-the-fridge meal, and it helps combat food waste, too!

MY TIPS FOR ENSURING TASTY STIR-FRIES:
Use an amazing gluten-free sauce a.k.a. my All-Purpose Stir-Fry Sauce to season it! (Click here for other ways to use this amazing sauce!)
Mise en place is key: measure out all the ingredients and cut everything ahead of time so you can quickly cook the stir-fry when the skillet is hot!
When it comes to stir-fries, don’t stress out about following the recipe exactly—use whatever combination of meat and veggies that you have in the fridge. Stir-fries should be close to effortless!
Need more tips on how to make a fabulous stir-fry? Check out this post!

WHAT DO YOU SERVE WITH CHICKEN AND BROCCOLI STIR-FRY?
Asian stir-fries are traditionally served with steaming bowls of white rice, but to keep it low carb and paleo, you can eat this dish with cauliflower rice. Sometimes I just serve it with Instant Pot Vegetable Soup because I’m a rule breaker!

CRAVING OTHER WHOLE30 STIR-FRY RECIPES?
I’ve got you covered! Here are some of my favorite Whole30-friendly stir-fries:

Potsticker Stir-Fry (Egg Roll in a Bowl)
Spicy Pork and Asparagus Stir-Fry
Garbage Stir-Fry with Curried Cabbage
TIME TO MAKE CHICKEN AND BROCCOLI STIR-FRY!
Serves 4

Ingredients:

½ cup All-Purpose Stir-Fry Sauce
1½ teaspoons arrowroot powder, divided
1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 tablespoons avocado oil, divided
1 teaspoon Red Boat fish sauce
½ teaspoon Diamond Crystal kosher salt
1 large shallot, thinly sliced
1 pound broccoli, cut into small florets and stems thinly sliced
2 garlic cloves, minced
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds (optional)
Equipment:

All of my recommended kitchen tools are listed here.
Method:

Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.

A woman shaking up a bottle of All-Purpose Stir-Fry Sauce

Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.

Adding a spoonful of arrowroot powder to a liquid measuring cup filled with Nom Nom Paleo’s All-Purpose Stir-Fry Sauce

In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.

A person is adding arrowroot powder to sliced raw chicken thigh meat and stirring it with a pair of black chopsticks.

Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.

Pouring avocado oil from a bottle into a large stainless steel skillet.

Add the shallots and cook for 1-2 minutes or until slightly softened.

Adding thinly sliced shallots from a clear bowl to a hot stainless steel skillet.

Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through.

Adding sliced raw chicken thighs to a large stainless steel skillet with fried shallots in it.

Transfer the chicken to another platter.

A slotted metal spoon is removing cooked stir-fried chicken out of a pan an onto a blue plate.

Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.

Pouring water into a stainless steel skillet filled with broccoli florets.

Stir in the minced garlic and reserved cooked chicken.

An overhead shot of a skillet filled with stir-fried broccoli and chicken.

Whisk the reserved stir-fry sauce one last time and pour it into the pan.

Pouring All-Purpose Stir-Fry Sauce into a pan of Whole30 chicken and broccoli stir-fry.
Stir-fry the broccoli and chicken until the sauce simmers and thickens.

An overhead shot of paleo chicken and broccoli stir fry cooking in a large skillet.

Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds.

Using tongs to put the gluten-free chicken and broccoli stir-fry on a serving plate and sprinkling sesame seeds on top.

Serve with steaming bowls of cauliflower rice!

Chicken and Broccoli Stir-Fry
Chicken and broccoli stir-fry is a healthy and quick Whole30 meal that you can easily whip up on a busy weeknight! If you aren’t cooking simple stir-fries for dinner, you’re working too hard!

Ingredients
½ cup All-Purpose Stir-Fry Sauce

1½ teaspoons arrowroot powder divided
1½ pounds boneless, skinless chicken thighs or breasts cut into bite-size pieces
2 tablespoons avocado oil divided
1 teaspoon Red Boat fish sauce
½ teaspoon Diamond Crystal kosher salt
1 large shallot thinly sliced
1 pound broccoli cut into small florets and stems thinly sliced
2 garlic cloves minced
2 scallions thinly sliced
1 tablespoon toasted sesame seeds optional
US Customary – Metric
Instructions
Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.
Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.
In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.
Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.
Add the shallots and cook for 1-2 minutes or until slightly softened.
Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Transfer the chicken to another platter.
Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.
Stir in the minced garlic and reserved cooked chicken.

Whisk the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.
Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Serve with steaming bowls of cauliflower rice!