Ginger Chicken with Mushroom and Broccoli

Ginger Chicken with Mushroom and Broccoli


  • 2 Tablespoons coconut oil
  • 3 cloves garlic, crushed and minced
  • 1 lb boneless, skinless chicken, cut into small pieces
  • 2 Tablespoons lemon juice
  • 1 Tablespoon flax meal
  • 2 teaspoons grated ginger
  • 2 teaspoons black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chicken broth
  • 2 cups broccoli, cut into florets and lightly steamed
  • 1-1/2 cup carrots, julienne sliced
  • 1 green onion, thinly sliced
  • container mushrooms, thinly sliced


  1. Heat 1 Tablespoon of coconut oil and garlic in skillet over medium-high heat.
  2. Add chicken and 1/4 tsp  salt to pan, and brown all sides in batches. Remove chicken from pan to a side dish, and get rid of excess juice left in pan.
  3. Mix lemon juice, flax meal, grated ginger,  pepper, and red pepper flakes with 1/4 cup broth in a small bowl.
  4. Reheat pan with 1 Tablespoon coconut oil.
  5. Add broccoli, carrots, and liquid mixture to pan. Toss to coat.
  6. Simmer over medium heat for several minutes until vegetables are soft.
  7. Return chicken and green onions to pan.
  8. Let simmer, stirring, until chicken is warmed through.

You can substitute the chicken for steak cut into very thin strips.


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