Chicken and Broccoli

This Chinese inspired chicken and broccoli features tender meat and a flavorful sauce! It tastes like your favorite takeout dish, but this recipe is made with better-for-you ingredients. Great for busy weeknights, holidays, meal prep, and leftovers!

Ingreadient

• ⅔ cup chicken broth
• ¼ cup coconut aminos (see note)
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp tapioca flour (or arrowroot powder)
• 1 pound boneless skinless chicken breast
• ½ tsp black pepper
• ½ tsp onion powder
• 2 tbsp olive oil
• ½ cup finely diced onions
• 4 cups broccoli florets

Step by step

1. First, combine the broth, coconut aminos, honey, minced garlic, and tapioca flour in a bowl. Stir together.
2. Cut the chicken breasts into ½ inch cubes. Season with black pepper and onion powder.
3. Place a large skillet or wok on the stovetop over medium heat. Add 1 tablespoon of olive oil. Place the cubed chicken in. Cook for 4 to 5 minutes, flipping and stirring, until cooked through. Remove the chicken from the skillet.
4. In the same skillet, add the remaining 1 tablespoon oil, chopped onion, and broccoli florets. Cook for 4 minutes over medium heat, stirring to prevent burning.
5. Pour the sauce into the skillet. Simmer on medium heat for 5 minutes. Then, place the cooked chicken back into the skillet.
6. Cook for another 2 to 3 minutes, or until the chicken is warm.
7. Finally, remove from the heat. Serve!