Wok-Seared Chicken with Broccoli and Ginger
Quick-cooked chicken cubes with crisp broccoli and aromatic ginger, finished in a light savory sauce. This Asian-inspired chicken recipe (whole30, dairy-free), ready in about 30 minutes, pairs chicken breast, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch cubes chicken breast
- 2 tbsp avocado oil
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 2 cups broccoli florets
- 1 tbsp tamari
- 1/2 tsp red pepper flakes
- 1/4 cup water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp avocado oil in a wok or large skillet over high heat until shimmering (about 1 minute).
- Step 2: Add 1 lb cubed chicken breast and stir-fry for 6-7 minutes until golden brown and cooked through (internal temperature 165°F).
- Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, stirring for 1 minute until fragrant. Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Step 4: Stir in 1 tbsp tamari, 1/2 tsp red pepper flakes, and 1/4 cup water. Cook for 1 minute until sauce thickens and coats chicken and broccoli.
