Chicken With Broccoli Chinese Recipe


When I was a child, one of my favorite dinners was Chicken With Broccoli Chinese recipe. It is simple to cook at home too. Once you get the recipe right, it becomes easier and there is a tasty meal at the end of your effort. If you like this kind of food you will love to cook it. Even my pickiest eater son always cleans his plate whenever I make chicken with broccoli Chinese recipe.

Chinese Chicken and Broccoli

  • 10MINS
  • 20MINS
  • Serves 4
  • 184KCAL

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

Chinese Chicken and Broccoli


  • CARBS16G
  • FAT2.4G
  • SUGARS9.7G

Your dishes

You’re amazing, look at the Chinese 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 Chicken and Broccoli 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 Chicken and Broccoli 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 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?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

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.

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!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.


Cheeky Chinese fakeaway!

If you want to lower the calories, sub the rice for cauliflower rice or be super indulgent and opt for sticky rice!


Cheeky Chinese fakeaway!

If you want to make this even less guilty, sub the rice for cauliflower rice or be super indulgent and opt for sticky rice!

How many calories is Chinese Chicken and Broccoli?

Each serving of this Chinese 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 2

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

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 7

Step 8

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

Chinese Chicken and Broccoli - Pinch of Nom Slimming Recipes

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!

Fakeaway Fried Rice


  • 25M
  • 361KCAL

  • 30M
  • 288KCAL


  • 30M
  • 403KCAL

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.


This quick and easy Chinese chicken and broccoli recipe comes together in 30-minutes or less, and the flavor is out of this world delicious!

Here’s to super fast dinner recipes that will save stress and help you maintain your sanity on weeknights…but still manage to taste restaurant-level good.

This quick and easy Chinese chicken and broccoli has become one of my kids’ favorite meals of all time!

Is it the most authentic Chinese-style meal ever? No. But it’s crazy delicious, and that’s good enough for us!

naan bread in white bowl with rice, chicken, broccoli and brown sauce


This easy recipe starts with a quick Asian-inspired brown sauce. These ingredients simmer together for just a few minutes until slightly thickened:

Quick and Easy Chinese Chicken and Broccoli

  • broth
  • brown sugar
  • soy sauce
  • ginger + garlic
  • oyster sauce

If oyster sauce has you worried, don’t be! It’s easily found in the Asian-foods aisle of most grocery stores, and it adds really great concentrated flavor that surprisingly doesn’t taste a whole lot like fish. It’s dark, syrupy, salty and mildly sweet.

AND. I have several other delicious recipes that use it so you don’t have to fear a bottle languishing in your fridge forever.

To be honest, this recipe alone is worth buying oyster sauce! (UPDATE: for those still wanting a substitute – try hoisin sauce; the flavor of the overall dish will change a bit.)

making quick and easy chinese chicken and broccoli by simmering sauce, adding chicken and broccoli


Once the sauce is glossy and thickened slightly, toss in the cooked chicken and steamed broccoli.

For the chicken, I almost always use the meat from a rotisserie chicken, but you could cook and shred or chop your own chicken OR read the recipe notes for a variation that starts with uncooked chicken.

I tested this recipe a variety of ways with the broccoli, and I found that it never cooked well enough when I added it raw to the pan with the chicken. I prefer lightly steaming it in the microwave before adding it in.

This recipe really is as easy as:

  1. steaming the broccoli (I use the microwave!)
  2. simmering the sauce
  3. stirring in the chicken and broccoli
  4. digging in with abandon
white bowl with rice, broccoli, chicken, sesame seeds and fork


We are a sauce-loving family, so this recipe is deliberately saucy. Perfect for serving over rice and/or with flatbread or naan bread.


If you want it a bit less saucy, cut the broth down to 2 cups or so.

I hope you love this one! It has become a weeknight dinner staple around here (and the reason I grab a rotisserie chicken at Costco almost every time I go…and I go a lot!). Happy new year!

naan bread in white bowl with rice, chicken, broccoli and brown sauce


yield: 6 SERVINGS

prep time: 20 MINS

cook time: 10 MINS

total time: 30 MINS


  • 2 ½ cups chicken broth or stock (I use low-sodium)
  • ⅓ cup light or dark brown sugar
  • ½ cup soy sauce (I use low sodium – see note)
  • ¼ cup oyster sauce (see note)
  • 3 tablespoons cornstarch
  • 1 tablespoon grated fresh ginger or refrigerated ginger paste (see note)
  • 1 tablespoon finely minced garlic (or 1 teaspoon garlic powder)
  • 1 teaspoon sesame oil
  • 3-4 cups cooked, shredded or cubed chicken (about 20 ounces)
  • 6-8 cups broccoli florets, chopped into bite-size pieces (about 16 ounces)
  • Hot, cooked rice, for serving
  • Toasted sesame seeds and chopped green onions, for garnish


  • Place the broccoli in a microwave-safe bowl with 1 cup water, cover, and steam in the microwave for 3-4 minutes until the broccoli is crisp-tender (or steam on the stovetop). Drain the water and set aside.
  • In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil.
  • Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.
  • Add the chicken and broccoli and stir to cover with sauce. Heat through.
  • Serve over hot, cooked rice and garnish with toasted sesame seeds and chopped green onions, if desired.


Oyster Sauce: I highly recommend using oyster sauce in this recipe. If you haven’t used it before and you are skeptical, it adds amazing flavor (that surprisingly, isn’t overly fishy-tasting). It’s a salty, mildly sweet, dark, syrupy sauce easily found in the Asian foods aisle. You can try subbing hoisin sauce, although the flavor of the dish will change a bit.

Salt: if the broth and soy sauce you use are both full-sodium (instead of low-sodium) this dish *might* be a bit salty. Or…it might not. I haven’t tested it that way, because I always keep both low-sodium broth and soy sauce on hand. 

Ginger: I haven’t tried subbing in dried ginger. If you aren’t comfortable or familiar with using fresh ginger, look for ginger paste, which is usually available in the refrigerated produce section. For fresh ginger, I find it’s easiest to buy a piece of fresh ginger, cut or break it into 1- or 2-inch pieces and store in the freezer. When I’m ready to use it, I grate it from frozen (no need to peel) on the small holes of a box grater or a small rasp grater.

Chicken: if you don’t have cooked chicken, you can use uncooked chicken. Cut the chicken into bite-size pieces, season with salt and pepper, and cook in a bit of olive oil in the pan first (before making the sauce). Once cooked through, remove to a plate and proceed with the recipe.

Sauce: we are a sauce-loving family, so this recipe is deliberately saucy. If you want it a bit less saucy, cut the broth down to 2 cups or so.

serving: 1 serving, calories: 365kcal, carbohydrates: 19g, protein: 54g, fat: 7g, saturated fat: 2g, cholesterol: 158mg, sodium: 1776mg, fiber: 1g, sugar: 12g

Chicken And Broccoli

Chicken and Broccoli – Learn how to make the best and most popular Chinese chicken and broccoli stir-fried in a brown sauce the healthy, homemade way!

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Chinese Chicken and Broccoli

I have a bunch of amazing Chinese recipes to share with you, starting with a family favorite, chicken and broccoli.

Delicious Chinese chicken and broccoli in brown sauce in white serving dish, ready to serve.

Easy Chicken and Broccoli Stir-fry

This Chicken and Broccoli recipe is one of my child’s favorite Chinese chicken stir-fry dishes. He loves the tender chicken, and he has always loved broccoli, and the savory and yummy brown sauce completes the dish.

A few years ago, I wrote a best-selling Chinese cookbook “Easy Chinese Recipes” and I talked about the techniques of making chicken tender that produces Chinese restaurant quality dishes.

Healthy chicken and broccoli recipe cooking in brown sauce in skillet.

Healthy Chicken and Broccoli at Home

This super easy recipe tastes just like your favorite Chinese takeout joints, if not better. This homemade version is also less greasy and healthier!

How Many Calories per Serving?

This recipe is only 225 calories per serving.

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Get tricks for quick & easy meals!YES, I WANT IT


Chicken and Broccoli

chicken and broccoli

4.7 Stars (29 Reviews)PRINT

Chicken and Broccoli – Learn how to make healthy homemade chicken broccoli in brown sauce. Best and popular Chinese takeout recipe!

PREP TIME5 minutes

COOK TIME5 minutes

TOTAL TIME10 minutes


  • 1/2 lb. (0.2 kg) chicken breast, cut into cubes
  • 1/2 tablespoon corn starch
  • 1 pinch salt
  • 1/2 lb. (0.2 kg) broccoli florets
  • 2 tablespoons oil
  • 3 cloves garlic, minced


  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon corn starch
  • 1/2 cup water
  • 3 dashes ground white pepper


  1. Marinate the chicken with the cornstarch and salt. If the chicken is too dry, add a little water so each piece of the chicken is nicely coated with the cornstarch.
  2. Heat up a pot of water and bring it to boil. Cook the broccoli for 1 minute. Drained and set aside.
  3. Heat up a wok or skillet on high heat, add the oil. When the oil is heated, add the garlic and stir-fry until aromatic or become light brown. Add the chicken and do a few quick stirs. Add the sauce and turn the heat to low. When the chicken is cooked through, add the broccoli, stir to combine well. Dish out and serve immediately.


Don’t overcook the broccoli. The broccoli should be crunchy and have a bite.

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