Chinese Paleo Chicken and Broccoli stir-fry with tender chicken breasts and Whole30 chicken stir-fry sauce. Serve with a bowl of steamed rice for gluten-free meal, cauliflower rice, or lightly sautéed zucchini noodles for low carb healthy dinner !


For the Chinese Chicken and Broccoli Seasonings:

For the Stir-Fry Sauce:


  • 4 large garlic cloves thin sliced
  • 1 tbsp fresh ginger finely chopped
  • 4 bulbs scallions chopped and separate white + green parts
  • 10 oz. broccoli florets blanched
  • Cooking fat of your choice avocado oil or ghee


  • Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
  • In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
  • Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet.  Toss and stir the stir-fry sauce one more time before pouring it in the skillet . Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.
Recipe from CHIHYU!
Welcome to I HEART UMAMI® where I share Asian-inspired Paleo, Whole30, and Keto recipes that are big on flavor and easy to prep!