Chinese Chicken and Broccoli
We’re big fans of the Chinese takeaway, so we’re always looking for slimming friendly alternatives. Enter Chinese Chicken and Broccoli!
NutritionPer Serving
- Calories212
- Carbs18g
- Protein19g
- Fat1g
- Saturates0.3g
- Sugars7g
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 to know 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.
If you are a fan of Chinese takeaway inspired meals, you may also enjoy these Asian inspired recipes;
- Chicken Satay Curry
- Salt and Pepper Chicken
- Fakeaway Fried Rice
- Chicken Chow Mein
- Stir-fried Beef with Ginger and Spring Onion
What diets is this Chinese Chicken and Broccoli suitable for?
This Chinese Chicken and Broccoli recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Soy Sauce
- Oyster Sauce
- Stock
You could also enjoy this Chinese Chicken and Broccoli if you’re dairy free.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Chinese Chicken and Broccoli?
- You need to count 3 Points per portion of this Chinese Chicken and Broccoli recipe if you’re on WW Green.
- You need to count 2 Points per portion of this Chinese Chicken and Broccoli recipe if you’re on WW Blue.
- You need to count 2 Points per portion of this Chinese Chicken and Broccoli recipe if you’re on WW Purple.
Do you need any special ingredients to make Chinese Chicken and Broccoli?
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.
When you use a really good quality soy sauce, you’ll get this amazing sheen and such a nice depth of 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!
Broccoli is also a key ingredient in this dish. You can use either tenderstem broccoli or a large head of broccoli for this recipe, but whichever you decide to use don’t throw away the stalks. Slice them up and add them to the dish!
How many calories is Chinese Chicken and Broccoli?
Each serving of this Chinese Chicken and Broccoli is only 212 calories! This is really low for something that tastes like it came from the takeaway, and all the veg makes it really filling.
This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
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 low calorie cooking spray, 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.
Step 6
Return the chicken to the pan and stir in the dark soy sauce, oyster sauce and rice vinegar.
Step 7
Pour in the stock, 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 an accompaniment of your choice!
What should you should serve with Chinese Chicken and Broccoli?
Any of the following go really well with Chinese Chicken and Broccoli.. it can of course be enjoyed on its own too!
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
How long can you keep Chinese Chicken and Broccoli in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chinese Chicken and Broccoli in the fridge for approximately 3 days or so.
Can I freeze this Chinese Chicken and Broccoli?
Yes you can! 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.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chinese Chicken and Broccoli?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
Our NEW cookbook Everyday Light is OUT NOW!
Chinese Chicken and Broccoli
We’re big fans of the Chinese takeaway, so we’re always looking for slimming friendly alternatives. Enter Chinese Chicken and Broccoli!
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 212
- Carbs 18G
WW Points
- 3 Green
- 2 Blue
- 2 Purple
Ingredients
- 2 Chicken Breasts diced
- 1 head Broccoli 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
- Low Calorie Cooking Spray
We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray
- Add the diced chicken, season and cook until browned, remove from the pan and set aside
- Spray with a bit more low calorie cooking spray, 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
- Return the chicken to the pan, stir in the dark 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 an accompaniment of your choice!
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65 comments
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LisaSaturday 9th May 2020
Measured out the soy sauce, rice vinegar and some worcestershire sauce (had no oyster sauce) in to a glass.
Then proceeded to take a gulp of it as mistook it for my cola!!!
Apart from that, the dish was lovely although a bit too salty, so will use reducaced saly soy sauce next time.
LisaTuesday 12th May 2020
Oh no!!! Glad you enjoyed the recipe more than your “cola”!
Matthew GordonWednesday 6th May 2020
Made this tonight, very tasty and healthy. We didn’t have oyster sauce so didn’t use it, mixed and matched the recipe a bit so added two peppers as we love those. Didn’t have fresh ginger so just used some ground ginger which works the trick.
Sharon FitzpatrickThursday 7th May 2020
Hi Matthew, thanks for letting us know how you got on making the Chinese Chicken and Broccoli. It sounds like you did a great job adapting the recipe to use the ingredients you had available. It sounds delicious.
Phil GraingerSunday 19th April 2020
Anyone tried reheating (after freezing) WITHOUT a microwave? I assume gentle warming in a pan iIs the way to go?
LisaWednesday 13th May 2020
It would be fine to reheat that way, Phil. Just make sure its piping hot! Enjoy.
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