Chicken and Broccoli Stir-Fry with Coconut Aminos
A quick and easy Thai-inspired chicken and broccoli stir-fry featuring the savory and slightly sweet flavor of coconut aminos as a safe peanut-free soy sauce alternative.
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Ingredients
- about 680 g Chicken Breast
- 4 cups Broccoli Florets
- 1/4 cup Coconut Aminos
- 3 cloves Garlic
- 1 tbsp Ginger
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 1 tbsp Cornstarch
- 1/4 tsp Red Pepper Flakes
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken breast into bite-sized pieces.
- 2In a bowl, mix the chicken with cornstarch and rice vinegar. Set aside.
- 3Heat sesame oil in a large skillet or wok over medium-high heat.
- 4Add garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
- 5Add the chicken to the skillet and cook until browned and cooked through.
- 6Add the broccoli florets to the skillet and stir-fry for about 5 minutes, until tender-crisp.
- 7Pour in the coconut aminos and red pepper flakes (if using). Stir well to coat the chicken and broccoli.
- 8Cook for another 2-3 minutes, until the sauce has thickened slightly.
- 9Serve the stir-fry over cooked rice.
Substitutions
Soy Sauce → Coconut Aminos
Peanut Allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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