Chicken and Broccoli Stir-Fry
It’s Monday and it’s time for another reveal day for the Secret Recipe Club! Each month, a blogger is secretly assigned another blogger and chooses a recipe to make. On reveal day (today for my group!), all our posts go up at the same time and we discover who was assigned our blog and which recipe she decided to try. Fun!
This month, I was assigned A Taste of Madness, run by the lovely Cathleen! Cathleen is a Canadian living in Toronto, math teacher by day and baker extraordinaire by night. Can I admit that I really hated math at school? I was just so bad at it! Cathleen, if you have students like me in your class…I am sorry! haha.
Now, A Taste of Madness is mostly a baking blog, with every sweet treats you could dream of (cookies, pies, tarts and other delights) but this chicken and broccoli stir-fry caught my eye instantly. You know me, I love quick and easy dinners. The original recipe actually calls for broccoli + snow peas but for some reasons, snow peas were nowhere to be found the day I was grocery shopping. So I made it a whole broccoli dish! In less than 30 minutes (25 to be precise!) I had dinner on table. How awesome is that? Thanks Cathleen for this recipe!
Cal: 238 - Protein: 31g - Fat: 6.3g - Carbs: 14.4g - Fiber: 3g - Sugar: 5.9g
WW Old Points: 5 pts - Points+: 6 pts
- 3 tbsp soy sauce (tamari for gluten free)
- 2 tsp honey
- 1/2 tsp ground ginger powder
- 2 tsp olive oil
- 1 lb - 450 g chicken breast, cut into bite-sized cubes
- 2 cloves garlic, minced
- 1 cup chicken stock, divided
- 4 cups broccoli, cut into florets (about 1 large head)
- 2 tsp cornstarch
- In a bowl, mix together 3/4 cup chicken stock, soy sauce, honey and ginger. Set aside.
- Heat olive oil in a non-stick skillet over medium high heat. Add chicken and garlic and cook, stirring often, until chicken is no longer pink outside, about 2 minutes. (You don't want the chicken to cook all the way through).
- Pour chicken mixture, bring to a boil and cook until liquid has reduced to about half.
- Add broccoli and cook for another 3-4 minutes, stirring often.
- In a small bowl, mix together remaining chicken stock (1/4 cup) and cornstarch. Pour in skillet, bring to a boil and cook until sauce starts to thicken. Serve immediately. (side suggestion: rice or cauliflower rice)
To make this paleo: use coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch.
To make this low carb: you can omit honey and serve this with cauliflower rice instead of rice. Please note that broccoli is naturally high in carbs.
Recipe adapted from A Taste of Madness