Ginger Garlic Chicken Stir-Fry with Broccoli
A quick and easy chicken stir-fry with a flavorful ginger garlic sauce, perfect for a weeknight dinner. Uses coconut aminos instead of soy sauce for a soy-free option.
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Ingredients
- about 680 g Chicken breast
- 4 cups Broccoli florets
- 1/4 cup Coconut aminos
- 2 tbsp Rice vinegar
- 1 tbsp Ginger
- 3 cloves Garlic
- 2 tbsp Sesame oil
- 1 tbsp Arrowroot starch
- 2 tbsp Water
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small bowl, whisk together coconut aminos, rice vinegar, grated ginger, minced garlic, arrowroot starch, and water.
- 2Cut the chicken breast into bite-sized pieces.
- 3Heat sesame oil in a large skillet or wok over medium-high heat.
- 4Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- 5Add the broccoli florets to the skillet and cook until tender-crisp, about 3-5 minutes.
- 6Pour the sauce over the chicken and broccoli and cook until the sauce has thickened, about 1-2 minutes.
- 7Serve the stir-fry over cooked rice.
Substitutions
Soy Sauce → Coconut Aminos(avoids Soy)
Allergy
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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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