Thursday, June 4, 2015

Chicken Stir-Fry with Chinese Broccoli

Get all your foods groups in one delicious, tangy bowl full of flavor! 

This is a dinner that is quick and easy to prepare on any given weeknight.

A high-heat method of searing meats and vegetables, stir-frying is usually associated with Asian cooking, but you can use plenty of other flavors in a stir-fry as well. Stir-fries are fast, use little oil and are loaded of vegetables—three excellent reasons to master this method and make a stir-fry part of your weekly repertoire.

And, since I've discovered Flavor God seasonings, it takes the guesswork out of using many different spices.  I love that they are all-natural, low-sodium, and contain no MSG.

*Because stir-frying is fast, it's best to have the ingredients prepped prior to cooking.

21 Day Fix - Chicken Stir-Fry with Chinese Broccoli

(This recipe works well with chicken, beef and pork.)

Chicken Stir-Fry with Chinese Broccoli


  • 4 small skinless, boneless chicken breasts, sliced into 1-inch cubes
  • 1 bunch, Chinese Broccoli, cleaned, hard stems removed, leaves torn (I used 4 green containers worth)
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. fresh scallions, sliced into thin rounds
  • Sea salt, to taste
  • 2  Tbsp. coconut aminos, or soy sauce
  • 1.5 Tbsp. coconut oil
  • Flavor God "Everything" seasoning, as needed
  • Flavor God "Garlic" seasoning, as needed
  • Brown basmati rice
Cook rice as desired.

In the last 10 minutes before the rice is done, heat a wok or sauté pan on high heat for 1 minute.  Add half of your coconut oil, and melt it over bottom of pan.

Add Chinese Broccoli leaves. Stir-fry for 3 minutes.  Add coconut aminos and 1/4 tsp. Flavor God garlic seasoning. Stir-fry for 1 minute and reserve in a bowl.

Clean pan and return it to high heat for 1 minute.

Season chicken by sprinkling lightly with sea salt, Flavor God Garlic and Everything Seasoning.

Melt remaining coconut oil in the pan and let pan get hot.  Add chicken to pan and stir-fry for 1 minute. Add minced garlic, ginger, and scallions to the pan and stir-fry for 4-5 minutes or until chicken is browned and internal temperature is 165 degrees.
I also added some red pepper flakes for heat.  And, I threw in some mushrooms, as we had them here.  You could use just about any vegetable here.


21 Day Fixers:  There are FOUR servings in this recipe.  Each serving counts as 1 red, 1 green, and 1 tsp.  Measure out your basmati rice (or other grain) and count that as 1 yellow.

If you would like to participate in one of my monthly 21 Day Fix or 21 Day Fix Extreme online accountability groups, get in touch with me here.

If you give this recipe a try (or any of my other 21 Day Fix approved recipes), please let me know.  I would love to hear how it went!

Drop a comment below ..... or contact me here



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  2. What is your best guess at the spices and measurements needed for the Flavor God "Everything" seasoning and
    Flavor God "Garlic" seasonings?

  3. I found the ingredients for the everything seasoning on Redit. I would create a sauce by adding chicken broth and a thickener. and maybe adding additional garlic and ginger.

  4. Omg, this was so fun, tasty, and easy, so easy that an 11 year old could make it! (I'm living proof.) I have a few suggestions: Instead of using less than a TBSP of coconut oil every time you start a new fry, use 2 TBSP's each time. It makes the chicken and broccoli brown up easier, and less sticky. Also, I find that adding extra soy sauce to the chicken helps. Thank you!
    Also, home grown scallions are the best.

    1. Glad you enjoyed it! Thanks so much for the tips, too!

  5. 3 Studies SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medical journals are sure to turn the conventional nutrition world around!

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