Yield: 4 servings Prep time: 10 minutes, plus time to marinate chicken Cook time: 20 minutes image

    1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

    ¼ cup coconut aminos or wheat-free tamari

    2 tablespoons unsalted butter or coconut oil

    ½ cup diced onions

    3 cloves garlic, minced

    1 tablespoon grated fresh ginger (optional)

    ¼ teaspoon fine sea salt

    ½ teaspoon ground black pepper

    3 cups bite-sized fresh broccoli florets

    3 cups chicken bone broth, homemade (here) or store-bought

    1 tablespoon fish sauce

    2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)


    Red pepper flakes

    Ground black pepper

    1. Place the chicken in a medium bowl. Add the coconut aminos and toss to coat. Place in the refrigerator to marinate for at least 1 hour or overnight.
    2. Heat the butter in a stockpot over medium-high heat. Add the onions, garlic, and ginger, if using. Toss to coat the onions with the butter, sprinkle with the salt and pepper, and cook for about 5 minutes, stirring occasionally. When the onions are tender, add the marinated chicken (discarding the marinating liquid) and sauté for 5 minutes or until the chicken in cooked through and no longer pink inside.
    3. Add the broccoli and broth to the stockpot and bring to a simmer. Stir in the fish sauce and sweetener, then taste and adjust the saltiness or sweetness as desired. Simmer until the broccoli is soft, about 4 minutes. Serve hot and garnish with red pepper flakes and/or black pepper.
    4. Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over medium heat for 5 minutes or until heated through.