Born from a love of Chinese cuisine but a need to avoid soy sauce and MSG (common migraine triggers) this dish keeps all the comforting sweetness and savory depth of your favorite takeout meal, without the ingredients that weigh you down. Coconut aminos and whole ingredients allow you to enjoy bold flavor in the most wholesome way.

In our house, if you can eat it with chopsticks, it’s already a win.
This skillet meal is fun to eat, quick to prepare, and full of the flavors we love most.

Use a large stainless-steel skillet (not nonstick—stainless gives the best browning). Heat ghee or oil over medium-high until a pinch of flour sizzles.

Season chicken with salt and pepper. Add to skillet and brown well on one side before turning.
Create a small open space in the pan and add the onion and garlic, stirring occasionally so they don’t burn.

In a medium bowl, whisk coconut aminos, brown sugar, honey, and red pepper flakes until the sugar is mostly dissolved. Set aside.

Combine water and corn starch in a small bowl. Set aside.

When chicken is fully cooked, add broccoli. Cook 1–2 minutes, just until it turns bright green.

Lower heat to medium-low. Pour the sauce over the chicken and broccoli.

Stir in the corn starch slurry. The sauce will thicken almost instantly.

Remove from heat and serve over rice.

While the recipe can be made with soy sauce or conventional oils, using organic ingredients, coconut aminos, pasture-raised chicken, and clean fats noticeably elevates both flavor and nutrition.