Healthy Chicken and Broccoli Stir Fry (Paleo, Whole30, Better Than Takeout)

2 tablespoons avocado oil or olive oil
1 1/2 lbs boneless skinless chicken thighs or breasts, sliced thin into bite size pieces
2 teaspoons arrowroot flour or tapioca flour
Sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon coconut aminos

1 large head broccoli cut into florets and blanched (you can do this in the microwave, see instructions.)
4 scallions thinly sliced (white and green parts separated)
4 cloves garlic minced
1 inch fresh ginger minced

Have your ingredients prepped and ready to go before beginning since the stir fry will cook quickly.
To blanch the broccoli florets in the microwave, place them in a large microwavable bowl and microwave on high for 2 minutes, stir and heat again for another minute or until they are slightly tender.
Toss the sliced chicken with the arrowroot or tapioca, a little salt and pepper, the garlic and onion powder and the 1 tbsp coconut aminos. In a separate bowl, whisk together all the sauce ingredients until dissolved.
Heat a large non stick skillet or wok over medium high heat and add the avocado or olive oil. Once hot, add the prepared chicken in a single layer. Sear for about 3 minutes, flip, and cook another 2 minutes or so or until cooked through. Remove to a plate and set aside.
Keep the pan juices and oil in the skillet and lower the heat to medium. Add the white part of the scallions, garlic and ginger and sauté until fragrant. Add the blanched broccoli and cooked chicken to the skillet, then the stir fry sauce and stir to coat well. The sauce should thicken right away - only cook long enough to combine flavors and heat through.
Remove from heat and serve hot over rice or cauliflower rice and garnish with the green scallions. Enjoy!

Calories: 241kcal

Carbohydrates: 13g

Protein: 27g

Fat: 9g

Saturated Fat: 1g

Cholesterol: 73mg

Sodium: 608mg

Potassium: 780mg

Fiber: 3g

Sugar: 2g

Vitamin A: 745IU

Vitamin C: 95mg

Calcium: 63mg

Iron: 1mg