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Gluten Free Chicken And Broccoli Stir Fry

This gluten free chicken and broccoli is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.
Course Dinner
Cuisine American
Keyword 30 minute meal ideas, Asian, chicken and broccoli, chicken dinner ideas, stir-fry chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 280kcal

Ingredients

For marinade:

  • 1 teaspoon of gluten free flour
  • 1 tablespoon of gluten free oyster sauce
  • 1 1/2 teaspoons of oil
  • 1 pound of chicken breast skinless and boneless

For pre-mix sauce:

For broccoli:

For stir-frying chicken:

  • 2 tablespoons of oil (I use avocado oil)

To finish the sauce:

  • 1 tablespoon of oil
  • 2 cloves of garlic minced
  • 1/8 teaspoon of ginger
  • 1 tablespoon of sherry

For slurry:

Instructions

  • Prep your ingredients
    Prepare marinade: water, oyster sauce, oil, and gluten free flour. Set aside.
    Slice the chicken breasts against the grain into quarter-inch thin slices and add to marinate for just about 10 minutes.
    Cut up broccoli.
    Then pre-mix the sauce in a measuring cup or bowl. Stir together two-thirds of a cup of chicken broth with oyster sauce, coconut aminos, a little more oil, and white pepper. Set this aside.
  • Quickly stir-fry
    Heat a 1/2 cup of oil in your wok or large skillet. Add broccoli with fresh garlic, season with salt, cover and simmer for five minutes so it's tender, but still crispy. Finish it with butter. (If you're dairy free, skip the butter.)
    Transfer the cooked broccoli to a large bowl and set aside.
    Wipe the pan and heat about 2 tablespoons of oil. Add your marinated chicken in batches. Don't crowd the pan. As your meat cooks, it will start to give off moisture. If there's not enough room, it’ll steam instead of browning. You want to get a nice sear. Keep the chicken moving by stirring with a spatula for about 3 minutes.
    Transfer the seared chicken to the bowl with the broccoli.
    Add another tablespoon of oil to the pan with garlic and a little ginger. Not too much, it's very strong.
    Then add the sherry to deglaze the pan scraping up the brown bits.
    Then add the pre-mixed sauce mixture and simmer for a 2-3 minutes as the flavors meld.
    Finally, make a slurry to thicken the sauce. In a small bowl, stir 2 tablespoons of gluten free flour into 2 tablespoons of water until dissolved and then stir the slurry into the sauce until it thickens.
  • Now toss your cooked chicken and broccoli back in with all their juices. Give it a good stir until well combined, coated with all the sauce. Add salt to taste and serve.

Video

Notes

  • Slicing meat while it's partially frozen makes it easier to cut.
  • In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
  • Cooked broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
  • I tested several sauces before arriving at this one. Some recipes add a tablespoon of sugar. That's up to you.
  • You can add water if the sauce is too thick or more slurry if it's too thin.
  • I love this recipe. What would you add? Onions? Mushrooms? Top it with sliced scallions or toasted sesame seeds? Serve it over rice?
  • This recipe also works with beef.
  • Leftovers will keep, covered in the fridge, for up to 4-5 days. It's even better the next day and reheats well, too.
GET THE FULL VIDEO TO SEE HOW TO MAKE CHICKEN & BROCCOLI HERE
 

Nutrition

Calories: 280kcal