This protein-packed chicken and broccoli dish passes the Whole30 Program test (a nutrition plan that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes). Every part of the green cruciferous vegetable — from stem to florets — gets used. Stems become a no-carb rice, and florets are gently steamed.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 heads broccoli (about 1 1/2 pounds), stalks roughly chopped and separated from florets
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup coconut liquid aminos, such as Big Tree or Coconut Secret (see Cook’s Note)
- 1/2 cup orange juice
- 2 tablespoons arrowroot starch/flour
- 1 tablespoon toasted sesame oil
- 1/4 to 1/2 teaspoon crushed red chile flakes
- 2 cloves garlic, finely grated
- One 2-inch piece fresh ginger, finely grated
- 2 large boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1-inch pieces
- 4 scallions, sliced
- Toasted sesame seeds, for serving
Instructions
- Pulse the broccoli stems in a food processor until they break down into pieces about the size of a grain of rice, and then transfer to a medium saucepan. Add 1/2 cup water, 1 tablespoon oil, 1 teaspoon salt and several grinds of pepper. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is bright green, about 5 minutes. Put the broccoli florets on top of the broccoli rice, reduce the heat to low, cover and let steam until the florets and the rice are tender but still bright green, about 5 minutes. Remove from the heat and keep warm.
- Meanwhile, whisk together the liquid aminos, orange juice, arrowroot starch/flour, sesame oil, chile flakes, garlic and ginger in a medium bowl until smooth.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until light golden brown on the bottom, about 2 minutes. Pour in the orange juice mixture, and cook, stirring, until thickened and bubbly, and the chicken is cooked through, 4 to 6 minutes. Add a splash of water to thin out the sauce if needed. Adjust seasoning with more salt and pepper.
- Divide the broccoli florets and rice among shallow bowls and top with the chicken and sauce. Sprinkle with the scallions and sesame seeds.
Nutrition Facts
| Calories | 380 |
| Total Fat | 15 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 105 milligrams |
| Sodium | 940 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 37 grams |
| Sugar | 10 grams |
Reviews
Delicious & great way to use broccoli. Used half coconut aminos & half bragg’s liquid aminos. Will add sautéed onions & maybe mushrooms next time. Already shared this w/ friends & fam.
I’ve made this 5 times now. It’s a dish I will always go back to!!
I loved this recipe, and really appreciate the Whole30 options. This is packed with flavor!
Very quick and easy! Added mushrooms and red peppers. Could use a little for flavor.
Love love love this recipe I’m trying to eat heather and this is awesome
It was very good
The sauce is not that great combined with the broccoli as it is a bit too sour.
All my favorite ingredients in one!
It was delicious! I substituted soy sauce for the coconut liquid amino, but other that that I followed the recipe, and my family loved it!
Way to much arrow root. I would only use 1/2 tbs. the sauce turned to jelly making the texture unenjoyable.