Chicken & Broccoli Stir-Fry
Tender chicken and crisp broccoli in a glossy garlic-ginger tamari sauce, thickened with xanthan gum instead of cornstarch. It’s faster than ordering takeout.
Nutrition per serving
about 1½ cups- Net carbs
- 6.9g
- Calories
- 413kcal
- Protein
- 45g
- Fat
- 22g
- Total carbs
- 11 g
- Fiber
- 3.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp & broccoli: Shrimp in the same glossy garlic-ginger sauce. The quick baking-soda soak makes them extra snappy, restaurant-style.
- Toss the shrimp with the tamari and baking soda and let them sit 10 minutes.
- Stir-fry them in two batches, 1–2 minutes per side, just until pink and opaque, then continue with the garlic, ginger and sauce.
Soy-free (coconut aminos): Coconut aminos replace the tamari for a soy-free sauce. It is naturally a little sweeter, so you can skip the optional sweetener.
- Use coconut aminos everywhere the recipe calls for tamari. It is much less salty, so whisk the salt into the sauce and taste before serving.
Bok choy & shiitake: Baby bok choy and meaty shiitake mushrooms instead of broccoli, for a lighter, more savory stir-fry.
- Stir-fry the shiitakes in 1 tbsp oil for 3 minutes, until browned. Add the bok choy cut-side down with the water and cook 2–3 minutes, until the stems are crisp-tender and the leaves wilt. Set aside and continue with the chicken.
- Chicken
- Sauce
- Stir-fry
- Nice to have (optional)
- Chicken
- Sauce
- Stir-fry
- Nice to have (optional)
- Chicken
- Sauce
- Stir-fry
- Also add
- Nice to have (optional)
- Chicken
- Sauce
- Stir-fry
- Also add
- Nice to have (optional)
Estimated cost $14.09 for 4 servings ($3.52 each) · how we estimate
Instructions
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Toss the chicken with 1 tbsp tamari and the baking soda and let it sit 15 minutes while you prep. This quick “velveting” keeps the meat tender and helps it brown.
-
Whisk the 2 tbsp tamari with the broth, rice vinegar, sesame oil, red pepper flakes and sweetener (if using). Sprinkle the xanthan gum over the surface while whisking hard so it doesn’t clump.
-
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, the broccoli and the water and stir-fry 3–4 minutes until bright green and crisp-tender. Tip into a bowl.
-
Add 1 tbsp oil and half the chicken in a single layer. Let it brown undisturbed 2 minutes, then stir-fry 2–3 minutes more until cooked through (165°F/74°C). Repeat with the remaining oil and chicken.
-
Return all the chicken to the wok, add the garlic, ginger and green onion whites, and stir-fry 30 seconds until fragrant.
-
Add the broccoli and sauce and toss 1–2 minutes until the sauce bubbles, turns glossy and clings to everything.
-
Sprinkle with the green onion tops and sesame seeds. Serve over cauliflower rice or cauliflower fried rice.
Tips for success
-
A little xanthan gum goes a long way, and too much turns the sauce slimy. Start with ¼ tsp; you can always simmer the sauce a minute longer to reduce it. - Cooking the chicken in two batches keeps the pan hot so it sears instead of stewing in its own juices.
- Tamari is usually gluten-free, and regular soy sauce works the same way. For a sweet-glazed version, toss with keto teriyaki sauce instead.
Nice to have, not needed
- A wok gives the best sear — a large 12-inch (30 cm) skillet works if you cook in batches.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat in a hot skillet 2–3 minutes or microwave 1½–2 minutes, stirring halfway.
Prep tip: If you are cooking for the week, take the broccoli off a minute early so it’s still crisp-tender after reheating.
Refrigerate up to 4 days. Reheat in a hot skillet for 2–3 minutes; the broccoli softens a little but the flavor holds.
Variations
3 variations, each with its own ingredients and macrosShrimp & broccoli
ProteinShrimp in the same glossy garlic-ginger sauce. The quick baking-soda soak makes them extra snappy, restaurant-style.
- boneless skinless chicken thighs → large shrimp
6.9 g net · 316 kcal · 39 g protein · 14 g fat · ≈$5.51 per serving (same net carbs as the original)
Soy-free (coconut aminos)
DietCoconut aminos replace the tamari for a soy-free sauce. It is naturally a little sweeter, so you can skip the optional sweetener.
- tamari → coconut aminos
- tamari → coconut aminos
- + ¼ tsp salt
8.5 g net · 416 kcal · 43 g protein · 22 g fat · ≈$3.58 per serving (+1.6 g net carbs vs the original)
Bok choy & shiitake
VeggiesBaby bok choy and meaty shiitake mushrooms instead of broccoli, for a lighter, more savory stir-fry.
- broccoli florets → baby bok choy
- + 2 cups shiitake mushrooms
5.2 g net · 401 kcal · 44 g protein · 22 g fat · ≈$4.52 per serving (−1.7 g net carbs vs the original)
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