Vegan Chicken and Broccoli Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
4.5(7)
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Learn more →Ingredients
4 servings
For the stir-fry
- 1.5 lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 4 cups broccoli florets (about 1 medium head)
- 3 tbsp coconut oil, divided
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
For the sauce
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp arrowroot powder
- ¼ tsp crushed red pepper flakes (optional)
For serving
- 2 tbsp sesame seeds (optional)
Instructions
- 1
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.
- 2
Pat the chicken slices dry with paper towels and season with salt and black pepper.
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