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Broccoli and Chicken Stir Fry

By June 5, 2018Recipes
Reading Time: 2 minutes
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If you need a recipe that’s quick to get on the table, healthy, and delicious, this simple chicken stir fry is the way to go. I love a good stir fry because it’s an easy way to clean out your refrigerator and use up your leftover veggies. Plus, you can make the whole meal in one pan.

For this broccoli and chicken stir fry recipe, I used chicken as my protein and broccoli and peppers as my main vegetables. Adding onion gives this stir fry an amazing taste, as well as the ginger and garlic.

Broccoli and Chicken Stir Fry

I kept this stir fry light on the sauce, so it tastes clean. Doing this also makes the vegetables really stand out as the main flavor. The coconut aminos are a nice substitute for soy sauce, and the drizzle of sesame oil really pulls it all together.

Just make sure you don’t over cook the vegetables because you want them crisp and colorful. And because of all those lovely veggies, this dish can be eaten just as it is on its own. If you prefer a more “traditional” version, serve it over cauliflower rice.

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Chicken and Broccoli Stir Fry

This dish is hearty enough to be eaten as is, but can also be served over cauliflower "rice" or any other kind of rice.

Category Chicken, Dinner
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Shannon Gilson


  • 2 Tbsp extra virgin olive oil or cooking oil of choice
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 2 carrots peeled and diced
  • 1 small white onion thinly sliced
  • 1/2 head broccoli cut into florets
  • 3 cloves garlic minced
  • 1/2 tsp fresh ginger grated
  • 1 Tbsp coconut aminos
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Sesame seeds for garnish


  1. Heat the olive oil in a large skillet or wok until it starts to get hot.
  2. Season the chicken with salt and pepper on all sides and add to the pan.
  3. Cook until browned, about 5-6 minutes.
  4. Stir in the peppers, onion, carrots, and ginger. Saute for 4-5 minutes.
  5. Add the broccoli and garlic. Cook for an additional 3-4 minutes.
  6. Drizzle with coconut aminos and sesame oil, then stir.
  7. Serve immediately, garnished with sesame seeds.

Recipe Notes

Click here for a cauliflower rice recipe.

Shannon Gilson on Instagram
Shannon Gilson
Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.