Cookwith

Name: Wok-Hei Chicken & Broccoli Stir-Fry (Low-Carb, High-Protein)
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 cups broccoli florets; 2 tbsp avocado oil (or other high smoke point oil); 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 2 green onions, sliced (whites and greens separated); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1/2 tsp black pepper; 1/2 tsp salt

Wok-Hei Chicken & Broccoli Stir-Fry (Low-Carb, High-Protein)

ChilledGrape3703

This wok-seared chicken and broccoli stir-fry is the perfect California summer dinner: light, high in protein, and bursting with flavor. By using the classic 'wok hei' technique—cooking over intense heat and tossing ingredients rapidly—you get deeply savory, caramelized notes and crisp-tender veggies. Avocado oil stands up to the heat, while a finishing drizzle of sesame oil adds aromatic depth. It’s all done in under 30 minutes, making it a weeknight hero with zero sugar alcohols and no seafood, just fresh, bold flavor.

Ingredients

Instructions

In a medium bowl, toss chicken slices with 1/2 tsp salt and 1/2 tsp black pepper. Let rest 10 minutes while you prep other ingredients.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp avocado oil and swirl to coat.
Add chicken in a single layer (cook in batches if needed to avoid crowding). Stir-fry, tossing constantly with a forward scooping motion, until lightly browned and just cooked through, 3-4 minutes. Remove chicken to a plate.
Add remaining 1 tbsp oil to wok, then add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds until fragrant.
Add broccoli and stir-fry 2-3 minutes until crisp-tender, adding a splash of water if needed to help steam.
Return chicken to wok. Add soy sauce, rice vinegar, and toss everything together over high heat for 1 minute until sauce is slightly reduced and glossy. Turn off heat, drizzle with sesame oil, and sprinkle with green onion tops before serving.