Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 lbs Primal Pastures boneless chicken breast, cut into 1 Inch pieces
 3 cups Small Broccoli Florets
 2 cups Sliced Mushrooms (if you don't like mushrooms you can add more broccoli instead)
 2 tsp Minced Fresh Ginger
 1 tsp Minced Garlic
 ¼ cup Brothee Chicken Bone Broth or Vital Proteins
 Salt and Pepper to Taste
1

Heat 1 tablespoon of avocado oil in skillet on medium heat. Add the broccoli and mushrooms and cook for approximately 7 minutes or until vegetables are tender.

2

Add the ginger and garlic to the pan and cook for 30 seconds more.

3

Remove the vegetables from the pan; place them on a plate and cover.

4

Turn heat to high and add the remaining tablespoon of oil.

5

Season the chicken pieces with salt, pepper and Szechuan spice and add them to the pan in a single layer Cook for 4-5 minutes on each side until golden brown and cooked through.

6

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

7

In a bowl whisk together the chicken broth and coconut amino. In a small bowl mix the cassava flour with a tablespoon of cold water.

8

Pour the mixture over the chicken and vegetables; cook for 30 seconds. Add the cassava flour and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

9

Serve immediately

Ingredients

 2 lbs Primal Pastures boneless chicken breast, cut into 1 Inch pieces
 3 cups Small Broccoli Florets
 2 cups Sliced Mushrooms (if you don't like mushrooms you can add more broccoli instead)
 2 tsp Minced Fresh Ginger
 1 tsp Minced Garlic
 ¼ cup Brothee Chicken Bone Broth or Vital Proteins
 Salt and Pepper to Taste

Directions

1

Heat 1 tablespoon of avocado oil in skillet on medium heat. Add the broccoli and mushrooms and cook for approximately 7 minutes or until vegetables are tender.

2

Add the ginger and garlic to the pan and cook for 30 seconds more.

3

Remove the vegetables from the pan; place them on a plate and cover.

4

Turn heat to high and add the remaining tablespoon of oil.

5

Season the chicken pieces with salt, pepper and Szechuan spice and add them to the pan in a single layer Cook for 4-5 minutes on each side until golden brown and cooked through.

6

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

7

In a bowl whisk together the chicken broth and coconut amino. In a small bowl mix the cassava flour with a tablespoon of cold water.

8

Pour the mixture over the chicken and vegetables; cook for 30 seconds. Add the cassava flour and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

9

Serve immediately

Chicken and Broccoli Stir Fry

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