This Chicken Broccoli and Noodle Stir Fry made with coconut aminos is delicious. It is full of juicy chicken, tender broccoli, and flavorful noodles. It is one of my favorite lunches and it reheats really well!
In a medium saucepot, boil the lo mein noodles until al dente. Don’t overcook the noodles, because they will continue to cook in the sauce later.
In a large cast-iron skillet, saute the onions until translucent in a few tablespoons of ghee or vegetable oil. Then add in the cubed chicken breast and cook until browned, 5 - 10 minutes.
Next add in the chopped garlic, salt, black pepper, all-purpose seasoning, and red crushed pepper flakes. Cook the garlic for 30sec - 1 minute.
Next, add in the frozen broccoli and coconut aminos. Cook the broccoli until it is fork-tender, 5 minutes.
Finally, add in the cooked noodles. Cook the noodles in the sauce for 2 - 3 minutes, then serve and enjoy!
Notes
If using fresh broccoli, you might need to add a splash of water to the sauce to help cook the broccoli.Leftovers last for 3 -5 days in a storage container in the refrigerator.