Chicken Broccoli in Oyster sauce

chicken broccoli stir-fry

This chicken and broccoli dish in oyster sauce is high in low fat protein supporting muscle growth and development. Excellent for an after sports activity.
The broccoli and 100% whole grain rice are a good source of dietary fiber supporting digestive system. Broccoli is a good source of Vitamin A that is needed for eye health. It also contains high levels of vitamin K and calcium, both important for bone health and prevention of osteoporosis
Ginger in this dish reduces inflammation while the garlic can combat sickness including the common cold
Chicken Broccoli with Oyster sauce
Yum
Print Recipe
Servings Prep Time
4 2 adults, 2 kids 30 minutes
Passive Time
15-20 minutes
Servings Prep Time
4 2 adults, 2 kids 30 minutes
Passive Time
15-20 minutes
Chicken Broccoli with Oyster sauce
Yum
Print Recipe
Servings Prep Time
4 2 adults, 2 kids 30 minutes
Passive Time
15-20 minutes
Servings Prep Time
4 2 adults, 2 kids 30 minutes
Passive Time
15-20 minutes
Ingredients
  • 1-2 lbs organic chicken breast
  • 3 sliced scallions white parts only
  • 2 cloves garlic minced
  • 1 inch piece ginger peeled and minced
  • 1 tbsp coconut amino acids (a healthier alternative to soy sauce)
  • 1 1/2 tbsp tapioca flour (a healthier alternative to cornstarch)
  • 1 1/4 tsp salt
  • 4 tbsp coconut oil or avocado oil
  • 1 tbsp 100% sesame oil
  • 1/3 cup filtered water
  • 1 head broccoli
  • 1 tbsp oyster sauce
  • pepper to taste
  • 3 cups cooked whole wheat rice
Servings: 2 adults, 2 kids
Instructions
  1. In a medium bowl or plastic zip-lock bag, toss the chicken with the scallions whites, about half the garlic and ginger, oyster sauce, amino acids or soy sauce, 1/2 tsp of the tapioca flour, 1 tsp of the salt and the sesame oil
  2. Marinate at room temperature for about 15 to 20 minutes
  3. Mix the remaining tapioca flour and filtered water, set aside
  4. Heat a large skillet at high heat. Add 2 tbsp coconut oil. After 15 seconds add the broccoli stems and stir-fry for 30 seconds
  5. Add 1 tbsp of coconut oil and add the other half of the garlic and ginger, 2 tbsp of water mix, salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes
  6. Transfer to a plate. Add the remaining 1 tbsp of coconut oil to the skillet. Add the marinated chicken. Stir fry until the chicken is a little brown, about 3-5 minutes.
  7. Add the broccoli back to the skillet and and toss to heat through. Stir in the rest of the reserved tapioca/water mix and bring to a boil to thicken
  8. Add more water if needed to thin the sauce as desired
  9. Taste and add salt and pepper if desired. Transfer to a plate over the cooked whole wheat rice
Recipe Notes

broccoli and chicken

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