Let me tell you a simple fact. Chicken and broccoli is my favorite stir fry meal. Served over fluffy white rice, hearty brown rice, or savory fried rice you can’t go wrong.  My six year old, little girl, does not like broccoli. But she’ll eat it in this dish. Be sure to use low sodium gluten free soy sauce or Braggs aminos for an extra health boost


This recipe as written feeds a family of six.




1 lb thinly sliced chicken breasts

2 broccoli crowns chopped or 1½ lbs chopped frozen broccoli

2 sliced carrots

⅓ diced red onion

2 cloves of garlic peeled and diced

1 inch piece of ginger peeled and diced

½ cup of Braggs aminos or g-free soy sauce

3 TBS sugar

1 TBS molasses

2 TBS cornstarch

Cooking oil of your choosing

**Optional** 21 season salute from Trader Joe’s


  1. Add oil to skillet or wok, then add diced red onions on medium high heat. Cook until onion begins to soften and caramelize.
  2. Add sliced carrots, ginger and garlic. Cook until carrots begin to become tender. Increase to high heat.
  3. While carrots, ginger and garlic are cooking; mix together soy sauce or aminos, sugar, molasses and cornstarch. Wisk well until the mixture is smooth. Set aside.
  4. Place chicken into skillet, stirring to ensure even cooking.
  5. Add broccoli, if using frozen broccoli allow skillet or wok to come back to high temp before proceeding to next step. Cook until broccoli color become bright and it is fragrant.
  6. Stir the soy sauce or Amino mix. Pour soy sauce or Amino mixture over stir fry mix in skillet. Continue to stir and gently toss stir fry until sauce is thickened and glossy.
  7. Remove from heat once sauce is done.

Serve over rice of your choosing.