Chicken and Broccoli Saute
with bacon
This week we're bringing back a super simple classic - chicken and broccoli saute. This recipe was previously featured in 2020.
Ingredients
- Onions, medium - 1 , chopped
- Broccoli - 1 lb , chopped
- Bacon - 8 slices , chopped
- Rotisserie chicken - 1/2 , shredded
- Stock, any type - 1 cup
- Bragg's / coconut aminos - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Red pepper flakes - 1/4 tsp
- Arrowroot powder - 2 tsp
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
Prep
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Onions / Broccoli / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Pre-cook broccoli - Place broccoli in a microwave-safe container. Cover with a damp paper towel and microwave until tender but still crunchy, 2 to 3 minutes. (Can be done up to 5 days ahead)
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Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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Make sauce - Mix together stock, aminos, mustard, red pepper flakes, and arrowroot powder.
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Make
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Heat a skillet or saute pan over medium-high heat. Add oil and then bacon and onions to the heated oil. Saute for ~5 minutes.
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Add chicken and saute until chicken is heated through, ~1 minute.
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Add sauce and broccoli to pan. Wait until sauce begins to bubble and then stir everything together. Continue cooking until sauce thickens and broccoli is heated through, ~2 minutes more.
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Season with some salt and pepper. Add some hot sauce if you’d like it spicy. Enjoy!
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