Chinese Chicken and Broccoli

  • 10MINS
  • 20MINS
  • 212KCAL

We’re big fans of the Chinese takeaway, so we’re always looking for slimming friendly alternatives. Enter Chinese Chicken and Broccoli!

Easy Peasy Chinese Chicken and Broccoli pinchofnom.com

NutritionPer Serving

  • Calories212
  • Carbs18g
  • Protein19g
  • Fat1g
  • Saturates0.3g
  • Sugars7g

Chinese Chicken and Broccoli - Pinch of Nom Slimming Recipes

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;

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 2 pinchofnom.com

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 5 pinchofnom.com

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 7 pinchofnom.com

Step 8

Check the chicken is cooked. Serve with an accompaniment of your choice!

Chinese Chicken and Broccoli - Pinch of Nom Slimming RecipesWhat 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!

Fakeaway Fried Rice pinchofnom.com
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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

  1. Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray
  2. Add the diced chicken, season and cook until browned, remove from the pan and set aside
  3. Spray with a bit more low calorie cooking spray, then add the onions, garlic, ginger and mushrooms
  4. Stir and cook until they are browned and starting to soften
  5. Add the carrots, spring onions and broccoli
  6. Return the chicken to the pan, stir in the dark soy sauce, oyster sauce and rice vinegar
  7. Pour in the stock, stir well and allow to simmer on a high heat, stirring occasionally until the sauce reduces and thickens slightly
  8. Check the chicken is cooked. Serve with an accompaniment of your choice!

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Our NEW cookbook Everyday Light is OUT NOW!

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67 comments

See what others have to say

MarieMonday 2nd March 2020

This dish is a firm staple in our house! Love it for tea and also batch cook and split into 5 gives me plenty for work! Definitely reccomend this dish 🙂

Reply

    Holly LevellWednesday 6th May 2020

    Hey Marie, so glad you enjoyed the recipe!

    Reply

HannahTuesday 25th February 2020

What type of stock pot do you use?

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Hannah, we used a chicken stockpot in this recipe. Although any brand will be fine, we usually use Knorr stockpots.

    Reply

Christine CurranTuesday 18th February 2020

Am I misreading the instructions? I can see where it says to add the broccoli stalks but not the florets. I added them with the chicken but they were still very raw so I had to put a lid in the work to steam them for about 10 minutes to get them cooked. Tasted lovely when cooked though.

Reply

    Holly LevellThursday 21st May 2020

    Hi Christine, if you are using a full head of broccoli cut it into small florets and slice the stems up too adding them in at step 5. This way all the vegetables should cook at a similar rate but you want the broccoli to have a bit of bite and crunch. Hope that helps!

    Reply

EmmaSunday 9th February 2020

Hi, can you explain why you use a stock cube and a stock pot? Or is it supposed to be ‘or’ instead of ‘and’ in the ingredients list?

Thanks

Emma

Reply

    Steve CowderoyThursday 7th May 2020

    Hi Emma, thanks for getting in touch with us. We do make the chicken stock with both the stock pot and the stock cube as we belive it gives a more intense flavour. Please let us know how you get on with it.

    Reply

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