My grandma makes this amazing dish every time we visit, imagine my surprise when I realized the recipe called for 2 cups of chicken stock! We quickly made the decision to add FOND’s bone broth flavor Spring Clean (lemon, garlic, radish and onion) instead and everyone loved it. It is now a dish I make every week in our home! Because this meal is so quick and easy, I often substitute steak for the chicken for a more traditional broccoli beef meal. Enjoy!
Better Than Take-Out Bone Broth Chicken Stir-Fry
3 TB coconut oil
4 whole chicken breasts cubed
1 onion sliced
1 Jar FOND Bone Broth Spring Clean
1 tsp Xantham Gum
2 TB gluten free soy sauce
1 TB fish sauce
1 tsp garlic powder
1 tsp ginger powder
3 heads of broccoli, florets trimmed and cut in half (save the stalks for broccoli soup!)
2 carrots julienned
Heat the oil in a deep skillet pan over medium-high heat, browning the sides and cooking the onion until translucent. Once the chicken is cooked through (about 7 minutes depending upon the size) remove chicken and onions to a dish and cover.
Add the bone broth, Xantham Gum, soy sauce, fish sauce, garlic and ginger powder to the same pan whisking together until combined. Add the broccoli, cover and cook for 5 minutes. Add the carrots cover and cook for one minute more. Serve on it’s own, with bone broth rice, or over an alternative rice (like cauliflower)! Makes great leftovers.