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Garlicky Chicken with Broccoli Recipe


  • 1 pound chicken cutlets
  • 16 ounces frozen broccoli florets
  • 1 head garlic
  • 2 tablespoons olive oil or other oil suitable for frying
  • 1 cup almond milk cashew or coconut will also work
  • 2 tablespoons potato starch or all-purpose flour
  • 1 tablespoon chicken soup seasoning
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt


  • Using a hammer or mallet, bang on the head of garlic several times to separate the cloves. Use a garlic press to crush each clove of garlic into a small bowl, and set aside.
  • If you don’t have a garlic press, drop cloves into a cup of boiling water to loosen skins. Peel cloves and chop finely.
  • Allow crushed (or minced) garlic to sit for a few minutes while you prepare the cutlets.
  • Trim extra fat from cutlets and pound thick pieces to achieve even thickness. Using chicken shears, cut the cutlets into strips, and then again into one-inch pieces and put into a bowl.
  • Coat chicken pieces with the potato starch or flour, ground black pepper and salt.
  • Heat oil in large skillet on medium heat.
  • Put crushed garlic into skillet and stir-fry for two minutes or until golden and fragrant.
  • Add coated chicken chunks and allow to cook for about ten minutes, stirring every few minutes until no more pink is visible.
  • Add almond milk and soup seasoning and stir. Raise heat, cover pan, and bring to a boil.
  • Once the sauce comes to a boil and begins to thicken, lower heat and add broccoli florets. Cook for five minutes.
  • Serve warm over a bed of wild rice or quinoa.