We’re big fans of takeaways, especially Chinese, so we’re always looking for Slimming World and Weight Watchers friendly alternatives. Our latest creation is this Chinese Chicken and Broccoli.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Chinese Chicken and Broccoli tastes just like something you’d get from the Chinese.
In fact, it’s pretty close to how the Chinese takeaway will make it – only minus the oil, sugar, and sesame oil.
When you use a really good quality soy sauce, you’ll get this amazing sheen and such a nice depth of flavour.
Some of you love this Chinese Chicken and Broccoli recipe!
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What do I need to make this Chinese Chicken and Broccoli?
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The Soy Sauce
When you’re cooking with Soy Sauce it’s important to use a good quality one. If you don’t you may find that the finished dish tastes very salty, without much flavour.
We’ve used Lee Kum Kee Premium Dark Soy Sauce. You can of course use any brand, but be sure to use Dark not Light.
Light Soy Sauce is usually used to season and alter the flavour of dishes, whilst Dark Soy Sauce is used to add flavour, seasoning and colour.
Lee Kum Kee Premium Dark Soy Sauce has a thicker texture and deeper colour than other brands resulting in a dark, glossy finish to dishes.
Which is exactly what we’re looking for in this Chinese Chicken and Broccoli.
If you fancy trying it out you can pick some up from Tesco, Sainsbury’s and Morrisons and you can follow them over on Instagram!
The Broccoli
You can use Tenderstem broccoli or a large head of broccoli for this Chinese Chicken and Broccoli, but whichever you decide to use don’t throw away the stalks!
You can slice them and add them to this dish for even more Speed.
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
The Sunflower or Olive Oil flavours are ideal for this Chinese Chicken and Broccoli recipe.
How many Syns are in this Chinese Chicken and Broccoli?
It’s not only Syn Free, it’s packed with Speed, and you can even have it is you’re following Extra Easy SP (as long as you don’t serve it with rice or noodles!).
How Weight Watchers friendly is this Chinese Chicken and Broccoli?
There are just 2 Weight Watchers points in this Chinese Chicken and Broccoli, leaving you plenty spare to enjoy some rice or noodles as a side dish!
Can I freeze this Chinese Chicken and Broccoli?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
How do I make this Chinese Chicken and Broccoli?
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Step 1
Heat up a wok or decent sized frying pan, and spray with Frylight.
Step 2
Add the diced chicken, season and cook until browned, remove from the pan and set aside.
Step 3
Spray with a bit more Frylight, then add the onions, garlic, ginger and mushrooms.
Step 4
Stir and cook until they are browned and starting to soften.
Step 5
Add the carrots, spring onions and broccoli stalks.
Step 6
Return the chicken to the panned stir in the Lee Kum Kee Soy Sauce, oyster sauce and rice vinegar.
Step 7
Pour in the stock, add the stock pot, stir well and allow to simmer on a high heat, stirring occasionally until the sauce reduces and thickens slightly.
Step 8
Check the chicken is cooked. Serve with rice or noodles.
Like this Chinese Chicken and Broccoli? Why not try these Chinese Fakeaways?
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Chinese Chicken and Broccoli | Slimming World & Weight Watchers Friendly
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Servings |
Prep Time |
Cooking Time |
| portion | 10 minutes | 20 minutes |
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Calories |
WW |
Slimming World |
| 212kcal |
2 Smart Points (Flex/Freestyle) |
Zero Syns |
| Per portion | Per portion | Per portion |
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 |
 |
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
- 2 Chicken Breasts diced
- 1 head Broccoli cut into small florets cut into small florets and slice the stems or 1 pack of Tenderstem Broccoli.
- 6 spring onion chopped
- 1 Onion sliced
- 2 Carrots peeled and cut into strips
- 200 g Button Mushrooms quartered
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Rice Vinegar or white wine vinegar with a little sweetener added
- 1 clove Garlic crushed
- 1/2 tsp Fresh Ginger minced
- Sea Salt
- 1/4 tsp Ground Black Pepper
- 200 ml Chicken stock made up using 1 stock cube and 1 stock pot
- Frylight
INSTRUCTIONS
- Heat up a wok or decent sized frying pan, and spray with Frylight
- Add the diced chicken, season and cook until browned, remove from the pan and set aside
- Spray with a bit more Frylight, then add the onions, garlic, ginger and mushrooms
- Stir and cook until they are browned and starting to soften
- Add the carrots, spring onions and broccoli stalks
- Return the chicken to the panned stir in the Lee Kum Kee Soy Sauce, oyster sauce and rice vinegar
- Pour in the stock, stir well and allow to simmer on a high heat, stirring occasionally until the sauce reduces and thickens slightly
- Check the chicken is cooked. Serve with rice or noodles
RECIPE NOTES
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We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? |
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This recipe can be frozen, but please remember to do the following; - Freeze it as soon as it is cold enough. |
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If making this recipe Gluten Free please make sure to check the ingredients that you’re using. Especially things such as; - Stock cubes |
IMPORTANT INFORMATION
Syn values given are correct at time of writing but may not always be accurate.
This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World.
We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.
Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times.
If you use or re-create our recipes we kindly ask:
- That you credit us by not only screenshot but linking to our original recipe post
- You don't reproduce the recipe in full
I can’t wait to try this! Thanks Kay and Kate!
I have all the ingredients now – Having this for tea tonight!
Absolutely amazing recipe! My husband has made me make it twice in one week as his favourite take away food is Chinese and he says this is better than a take away! I didn’t have oyster sauce so left it out but I did go and buy the recommended soy sauce and they’re spot on, it makes such a difference to using overly salty cheaper brands!
Hi Nicola
So glad you and your husband have enjoyed it. This recipe is one of my new favourites, too!
I’ve cooked this twice and it absolutely lovely … definitely will be cooked again
Hi Stacey
So glad you enjoyed it!
Have just made this for the first time It was delicious!!! Thankyou This is def a xxxxx % star!
Glad you enjoyed the recipe, Shirley.
I just had this for dinner and it was delicious! I’ll definitely be bookmarking this recipe. Thanks!
Hi Annette
So glad you enjoyed it. My family loved it too! 🙂
Very tasty!!! Thank you pinch of nom
Hi Tara
You’re welcome. So glad you enjoyed it!
My wasn’t as colourful as yours at little dark but still very tasty.
Hi Kev
So glad you enjoyed it! 🙂
Had this tonight!! Excellent but my OH said would be an excellent veggie meal without chicken
Hi Julie
Great idea, thanks for the suggestion! 🙂
Had this for tea tonight with slimming world fried rice……..amazeballs! I love your site, so helpful while on this journey of mine!! Thank you x
Hi Kelly
So glad you enjoyed it! 🙂
Just made this tonight it was lush forgot the ginger but was still really nice
Hi Julie
So glad you enjoyed it!
Great recipe! Are you sure it’s gluten free? I though oyster sauce wasn’t ? I made this the other day but left out the oyster sauce. Do you know for sure? Thank you!
Hi Sally
The Lee Kum Kee brand of Oyster sauce is Gluten free, amongst other brands. Obviously the onus is always with you to check labels if you have food sensitivities or allergies.
Hi just to let you know Soy sauce is not gluten free. But you can get a gluten free alternative. Just wouldn’t want anyone to
Hi Kirsty,
There are GF soy sauces available, e.g. Kikkoman Tamari Soy Sauce. Obviously anyone who has a food allergy has a responsibility to check labels/ingredients for themselves, too. 🙂
Hi there, I have just made this recipe for myself and my husband & it was absolutely delicious! Thank you so much for this lovely recipe. I am going to try the Balti Chicken next time.
So glad you enjoyed it, Eve!
Quick question..for the stock is it a stock cube and “what’s a stock pot”? Is that one of those jellified stock pots and you use this as well as a stock cube? Xx
H Jenna
Yes, a stock pot is the jellified stock pot. The recipe uses one stock pot and one stock cube. 🙂
Made this last night……………BINGO BANGO!! Talk about fakeaways this is absolutely slendid and tremendous!! It was so good I cracked open the bubbly and had a nice big glass of sparkling water!! Happy days!
Hi Tony,
Thanks for getting in touch, so glad you enjoyed it!
Hi ladies 🙂 I am using white wine vinegar in this recipe when I attempt it for the first time this weekend, so how much sweetener would I add please? I know it says a little but don’t know how little that generally would be, a,teaspoon maybe? By the way, my daughters & I all adore the Diet Coke Chicken recipe 🐓
Hi Janet
It really is down to personal taste, but a teaspoon should be fine. 🙂
So glad you enjoy the Diet Coke Chicken, it’s a big favourite in our house too!
Made this successfully last night & it was gorgeous!! Simply love all your brilliant recipes lovely ladies, thank you so very much 🤗
Had this for dinner last week. Really lovely, thanks for the recipe!
So glad you enjoyed it, Kara!
Hi could you tell me what else I can use other than Oyster sauce when making Chinese Chicken with Broccoli and is it ok to use Amoy Soy Sauce? Thank you …. Bridget 😉
Hi Bridget
If you’re really reluctant to use Oyster sauce (or can’t use it due to allergy), you can switch it for mushroom sauce or hoi sin sauce. 🙂
Hi is it possible to use dried ginger and garlic instead of fresh thank you 😊karen
Hi Karen
Yes, that’s fine!
Thank you. I made it and was absolutely delicious will definitely be having it again.
So glad you enjoyed it, Karen!
I don’t have rice wine or white wine vinegar is it OK to leave out? X
Hi Vicky
If you don’t have any, you can leave it out this time! 🙂
Hi
Going to make this tonight, looks gorgeous!
Just checking where the spring onions are added? Is it with the normal onions?
Thanks!
Hi Katy
The spring onions are added at step 5 with the carrots and broccoli stalks.
Thanks for getting in touch!
Hi, I’m really looking forward to making this but concerned about using oyster sauce.
Does it have a really fishy taste?
Thanks in advance.
Hi Janine
You honestly don’t get a fishy taste at all from the oyster sauce, the overall flavour of the dish is amazing!
If you’re really concerned (or can’t use it due to allergy) you could try adding some mushroom sauce instead. Hope that helps! 🙂
Should the carrots and broccoli be pre cooked? Mine were very hard even though they were thinly sliced
Hi Joanne
I’ve never had a problem with the veg not being cooked, but I do like mine slightly al dente. You could try pre-cooking them a little bit if you’d prefer. 🙂
Can this be done in the slow cooker
Hi Deidre,
We’ve not made it in the slow cooker. By stir frying quickly, you keep the chicken nice and juicy, and the veg crisp and fresh 😊
I’m just prepping this now for our tea, can’t wait to try it! So far the hunters chicken, Pepsi chicken and the Cuban beef have been massive hits! Loving my book as well as the website! Keep up the good work girls!!!! Nom nom nom!
Ahhhhh, thanks Kerrie! 💕