This ultra-fast, ultra-easy, make-ahead chicken and broccoli stir fry is one of my family's favorite freezer meals. This recipe is keto-friendly. Serve it with cauliflower rice or steamed rice. [**Net carbs noted is for the keto version using Swerve brown sugar]
4 to 6boneless chicken thighs, or boneless chicken breasts cut into bite-sized pieces
This recipe calls for chicken thighs, but you can also use boneless chicken breasts. You'll want about 2 to 3 pounds of chicken. I would use 2 to 3 boneless chicken breasts or 6 to 8 boneless chicken thighs.
Dice the chicken into bite-sized pieces.
Cut the broccoli into florets and discard the stems.
Make the Stir Fry Sauce
Combine all of the ingredients in a zip top bag or in a bowl.
Add the chicken to the stir fry sauce.
PRO TIP: Store the marinating chicken in the fridge OR in the freezer. You can make a double batch and cook one batch tonight and freeze a second batch for later this month.
When you're ready to bake
Preheat the oven to 425°F.
Start with thawed and marinated chicken.
Line a sheet pan with parchment paper.
Cut the broccoli into florets and spread it over about one-half of the pan.
Use tongs to place the chicken on the other half of the sheet pan. It's okay if you get sauce on the pan. I like to use about half of the sauce on the pan.
Bake for 12 to 20 minutes. Check about halfway through cooking and give the chicken a toss. The larger the chunks of chicken, the longer your cooking time will be.
Serve with rice, chopped scallions, and toasted sesame seeds.
How to Freeze: If you want to freeze this easy chicken recipe, simply make the stir fry sauce in a freezer bag and add the chicken. Press all the air out of the bag, seal, and stick it in the freezer. When you are ready to cook it take the chicken out of the freezer and let it thaw in the fridge overnight or on the counter for a few hours.
Stovetop Directions: Heat up a large skillet and add the chicken along with the stir fry sauce to the pan. Sauté over medium-high heat until the chicken is cooked through. Add the broccoli and stir fry for a few minutes until the broccoli is tender. You can cover the pan to speed this step up. To thicken the sauce, add a cornstarch slurry (1 tablespoon of cornstarch + ¼ cup of water) and bring the sauce to a boil.
Instant Pot Directions: Heat up the Instant Pot using the Sauté function, then add the chicken along with the stir fry sauce to the pan. Sauté until the chicken is cooked through. Add the broccoli close and seal the pan, set the Instant Pot to Manual for 4 minutes. To thicken the sauce add a cornstarch slurry (1 tablespoon of cornstarch + ¼ cup of water) and bring the sauce to a boil.