Chicken Broccoli Stir Fry

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• 1/4 teaspoon sea salt (to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oil (or olive oil)
• 3 cups broccoli florets
• 1/4 cup chicken broth
• 2 teaspoons avocado oil (or sesame oil)
• 3 cloves garlic (minced)
• 2 teaspoons red curry paste
• 1/2 teaspoon dried ginger (or 1 teaspoon fresh grated ginger)
• 1/4 cup coconut aminos (or soy sauce)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon cornstarch (mixed with 1 tablespoon water (to make a slurry))
• sesame seeds
• sliced green onions

Instructions

1. 1

   Season both sides of chicken breasts with salt and pepper.

2. 2

   Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and lightly browned, about 6-8 minutes. Remove chicken from pan and set aside.

3. 3

   Add broccoli florets and chicken broth to the same pan. Cover with a lid and steam until broccoli is tender-crisp, 3 to 5 minutes. Remove broccoli and add to the plate with chicken.

4. 4

   To the same skillet, add 2 teaspoons oil if needed. Add garlic, red curry paste, and dried ginger; sauté for about 30 seconds until fragrant.

5. 5

   Add coconut aminos, sesame oil, rice vinegar, and honey. Stir to combine and bring to a simmer. Add cornstarch slurry and stir until sauce thickens, about 1 minute.

6. 6

   Return chicken and broccoli to the pan and toss to coat with sauce. Cook for another minute to heat through.

7. 7

   Serve over cooked rice or noodles, garnished with sesame seeds and sliced green onions.