Chicken and Broccoli Stir Fry (AIP)

by Deedra Abboud in Main Dish, Recipe
May 7, 2021 0 comments

One thing you’ll notice in all my recipes are options. (My hubby calls me his “options girl.”) Nothing is carved in stone, and everything has a substitute, though some substitutions are better than others.

The biggest obstacle in AIP, other than the vast number of things you “cannot have,” are the online recipes with ingredients you’ve never heard of, with properties you don’t understand. I did buy some of the “extra new” stuff but I also tried to figure out how to use things I have heard of along the way. Replacing your entire pantry can be overwhelming. I’ve tried to make it easier.

In my AIP quest for a friend, I particularly focused on make-ahead meals that can be frozen.

I’ve also been particularly focused on simple foods and comfort foods that AIP appears, at first glance, to exclude.

This is one of those recipes.

Either chopped or shredded chicken can be used, though I have a preference for shredded.

Check out how to make shredded chicken in large batches, as well as homemade chicken broth, while making Awesome Chicken Gnocchi soup.

I freeze the chicken in smaller portions for future easy use, first covering the chicken in saran wrap to keep the moisture out before placing it in a freezer container.

Portions are for two.


1/3 cup coconut aminos (the go-to substitute for soy sauce and Worcestershire sauce)

1/4 cup chicken broth

2 tsp lemon juice, about 1/2 lemon (or apple cider vinegar)

2 tbsp coconut sugar

1 1/2 tsp arrowroot starch

2 tbsp coconut oil (or olive oil, or avocado oil, etc)

4 cups broccoli florets

1 lb chicken breast, shredded or cubed (both cooked and uncooked will work)

3/4 tsp sea salt

1/4 tsp black pepper (omit for AIP)

3 cloves garlic, minced (sliced or diced will work too)

1 thumb ginger (1 tsp minced, dried, or powder is fine)

2 tbsp green onions, chopped, optional (or dried chives; alternatively, fresh/dried parsley)


Using a small bowl, whisk together the coconut aminos, broth, lemon juice/cider, coconut sugar, and arrowroot starch. Set aside. (I’ve skipped this step and just added all the sauce ingredients later, see below.)

Using a large skillet or wok, heat the oil over medium-high heat. Add the broccoli florets and saute for 6-7 minutes or until crisp and softened. Set aside. (I’ve skipped this step and added after the chicken and before the sauce.)

Add more oil to the pan if needed and add the chicken. Season with salt and pepper (if not AIP) and cook for 5-6 minutes, stirring often until the chicken is fully cooked and light brown. (If using already cooked chicken, skip this step and add the chicken later.)

Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. (If using dried or powdered ginger, hold off on adding the ginger.)

(Add the broccoli now if you skipped cooking it separately, follow same directions above for broccoli.)

Pour the sauce into the pan and bring to a low simmer.

(If you skipped mixing the sauce ingredients separately, make a hole in the middle of the pan, pushing the chicken and broccoli to the edges. Add the coconut aminos, broth, lemon juice/cider, coconut sugar, and arrowroot starch to the center of the pan and mix. Also, add the ginger now if using dried or powdered. Simmer for about 2 minutes.)

Add the cooked broccoli and cooked chicken back to the pan and stir to coat.

Top with green onions and serve.

For FODMAP, omit garlic and pepper.

Broccoli Chicken Stir Fry
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