This sizzling skillet dinner is the kind of weeknight meal that feels indulgent but works hard for your gut health at the same time. Tender chicken and crisp-tender broccoli get tossed in a glossy, savory sauce built from coconut aminos and apple cider vinegar — two pantry staples that deliver big umami flavor without the sugar or fermented soy that can be so problematic on a candida protocol. Arrowroot powder thickens the sauce beautifully, so you get that satisfying takeout-style coating without any cornstarch or flour. Fresh ginger and scallion greens add brightness and a gentle kick, and a finishing scatter of sesame seeds makes each bowl look genuinely restaurant-worthy. The whole thing comes together in one skillet, and the recipe serves four, so it's just as practical for meal prep as it is for a family dinner. Clean, real ingredients and a smart swap for conventional soy sauce mean you can eat this one without second-guessing a single bite.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 tablespoon per serving, which is likely fine.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, arrowroot powder, and red pepper flakes, if using, until the arrowroot is fully dissolved with no lumps. Set aside.
Pat the chicken slices dry with paper towels and season with salt and black pepper.
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