Be sure to try my recipe for Korean Beef Bowls next!
Chicken and Broccoli Stir Fry
It doesn’t get much easier than this 30 minute Chicken and Broccoli Stir Fry! This sauce is the perfect balance of sweet and savory, and the ingredients used to make it are super simple. I love that you can add whatever vegetables you happen to have on hand, I love adding carrots and celery to the mix. Get ready to make your new favorite stir fry recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sear seasoned/diced chicken in olive oil until golden and cooked through. Set aside. Add broccoli and onions and cook for 3 minutes. Add the bell pepper and cook for 1-2 minutes. Add the sauce and bring it to a boil.
Simmer for 2-3 minutes, then stir in the cornstarch slurry. It will thicken quickly. Reduce heat. Add the chicken back and toss to coat and heat through. Serve over rice!
Keto Chicken and Broccoli
Cauliflower rice can be used instead of regular. Brown Sugar and Honey can be replaced with more keto-friendly sweeteners. I do feel that sweetener of some sort is necessary in this recipe to balance out the savory flavor from the soy sauce and chicken broth. Consider skipping the cornstarch.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
Try These Next
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Wok– conducts heat well for this recipe and other stir fry recipes. Rice Cooker/Steamer Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
