Chinese-Style Chicken and Broccoli
We're big fans of the Chinese takeaway, so we're always looking for slimming friendly alternatives. Enter Chinese-Style Chicken and Broccoli!
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NutritionPer Serving
- Calories184
- Carbs16g
- Protein22g
- Fat2.4g
- Saturates0.5g
- Sugars9.7g
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You’re amazing, look at the Chinese-Style Chicken and Broccoli dishes you’ve made…
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-Style Chicken and Broccolii is just as tasty and fresh as 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!
Our Chinese-Style Chicken and Broccolii is still packed with Chinese flavours and crunchy veg, and because it’s lower in calories and fat, you can enjoy it on Weight Watchers and similar diet plans guilt-free. Ideal for a fakeaway night or if you fancy something quick and easy: it’s on the table within half an hour!
What diets is this Chinese-Style Chicken and Broccoli suitable for?
This Chinese-Style 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-Style 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.
Do you need any special ingredients to make Chinese-Style 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-Style Chicken and Broccolii.
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!
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How many calories is Chinese-Style Chicken and Broccoli?
Each serving of this Chinese-Style Chicken and Broccoli is only 184 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 for 3-5 minutes 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. it should take around 8-10 minutes to cook the vegetables and reduce the sauce.
Step 8
Check the chicken is cooked. Serve with an accompaniment of your choice!
What should you should serve with Chinese-Style Chicken and Broccoli?
Any of the following go really well with Chinese-Style 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-Style 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-Style Chicken and Broccoli in the fridge for approximately 3 days or so.
Can I freeze this Chinese-Style 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-Style 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.
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Chinese-Style Chicken and Broccoli
We’re big fans of the Chinese takeaway, so we’re always looking for slimming friendly alternatives. Enter Chinese-Style Chicken and Broccoli!
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 184
- Carbs 16G
Instructions
- Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
- Add the diced chicken, season and cook for 3-5 minutes 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. it should take around 8-10 minutes to cook the vegetables and reduce the sauce.
- Check the chicken is cooked. Serve with an accompaniment of your choice!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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87 comments
See what others have to say
JbTuesday 7th January 2020
Tried this tonight…. Was nice. I found it a bit salty…..
Kids enjoyed it so did hubby
Holly LevellThursday 21st May 2020
Hey Jade, glad you all enjoyed the Chinese Chicken and Broccoli. You could try a low salt soy sauce which may make it more to your taste. Hope that helps!
EmmaSaturday 4th January 2020
We cooked this last night. OMG, it was just like eating from a Chinese restaurant. Haven’t found anything here or in your books we don’t like yet.
Sharon FitzpatrickThursday 7th May 2020
Hi Emma, we’re delighted you enjoyed this recipe and thought it was so authentic. Thanks so much for letting us know!
KarlThursday 2nd January 2020
Can you substitute dried ginger and garlic for fresh, if so at what measurements?
Holly LevellFriday 15th May 2020
Hi Karl, ground ginger has a much more concentrated flavour than fresh, so for the 1/2 tsp of fresh ginger I would suggest 1/4 teaspoon of ground ginger depending on your taste. Hope that helps!
LauraMonday 5th August 2019
How long did it take people’s sauce to thicken
I always have problem with watery sauce?
Emma TTuesday 24th September 2019
Hi Laura,
It can take varying times depending on the water content of your vegetables and chicken. Keep it on a really high heat and the sauce should start to reduce ????
KimTuesday 28th May 2019
Where do u add chicken stock???
Emma TThursday 20th June 2019
Hi Kim,
It goes in at Step 7 in the instructions above ????
Kerrie AstonMonday 1st April 2019
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!
Emma TSunday 7th April 2019
Ahhhhh, thanks Kerrie! ????
Deirdre TraversThursday 28th March 2019
Can this be done in the slow cooker
Emma TSunday 7th April 2019
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 ????
JoanneSaturday 23rd February 2019
Should the carrots and broccoli be pre cooked? Mine were very hard even though they were thinly sliced
JanineSunday 17th February 2019
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.
Phil GraingerSunday 19th April 2020
I’ve never noticed a fishy taste. It’s usually included to get a savoury tang to a dish – https://en.wikipedia.org/wiki/Oyster_sauce?wprov=sfti1
LisaWednesday 13th May 2020
Thank you for your comment Phil. I agree. I’m not a lover of shellfish but oyster sauce has never tasted fishy to me either.
KatyThursday 29th November 2018
Hi
Going to make this tonight, looks gorgeous!
Just checking where the spring onions are added? Is it with the normal onions?
Thanks!
VickyThursday 27th September 2018
I don’t have rice wine or white wine vinegar is it OK to leave out? X
Karen StylesFriday 4th May 2018
Thank you. I made it and was absolutely delicious will definitely be having it again.
Karen StylesThursday 26th April 2018
Hi is it possible to use dried ginger and garlic instead of fresh thank you ????karen
BridgetSaturday 24th March 2018
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 😉
KaraTuesday 20th March 2018
Had this for dinner last week. Really lovely, thanks for the recipe!
JanetSunday 18th February 2018
Made this successfully last night & it was gorgeous!! Simply love all your brilliant recipes lovely ladies, thank you so very much ????
JanetThursday 15th February 2018
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 ????
RaddersTuesday 23rd January 2018
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!
JennaSunday 21st January 2018
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
Eve KingThursday 18th January 2018
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.
KTuesday 16th January 2018
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
Sally FeeneySunday 14th January 2018
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!
JulieSaturday 6th January 2018
Just made this tonight it was lush forgot the ginger but was still really nice
Julie CookMonday 27th November 2017
Had this tonight!! Excellent but my OH said would be an excellent veggie meal without chicken
KevTuesday 14th November 2017
My wasn’t as colourful as yours at little dark but still very tasty.
Tara McnultyTuesday 24th October 2017
Very tasty!!! Thank you pinch of nom
anutFriday 20th October 2017
I just had this for dinner and it was delicious! I’ll definitely be bookmarking this recipe. Thanks!
Shirley MillerTuesday 10th October 2017
Have just made this for the first time It was delicious!!! Thankyou This is def a xxxxx % star!
StaceyMonday 9th October 2017
I’ve cooked this twice and it absolutely lovely … definitely will be cooked again
Nicola O'BrienThursday 5th October 2017
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!
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