Chicken and Broccoli Stir-Fry Recipe

4 Point per serving






  • ▢1/4 cup low sodium soy sauce, or use gf soy sauce*
  • ▢1/2 cup chicken broth*
  • ▢1 tablespoon cornstarch
  • ▢2 tablespoons mirin
  • ▢1 tablespoon sugar
  • ▢2 teaspoons sesame oil
  • ▢1/4 teaspoon white pepper
  • ▢1 tablespoon canola oil, divided
  • ▢1 tablespoon minced garlic
  • ▢1 tablespoon minced ginger
  • ▢1 pound chicken breast, sliced very thinly
  • ▢2 cups broccoli florets
  • ▢sesame seeds as garnish, if desired


  • In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
  • In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
  • Repeat with the second half of the chicken and an additional teaspoon of oil.
  • Remove the chicken to a plate.
  • Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • Stir the garlic and ginger well and add in the sauce, whisking well.
  • Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
  • Add in the chicken and stir well to coat.
  • Garnish with sesame seeds if desired.


Serving: 1 cup, Calories: 249 kcal, Carbohydrates: 14.6 g, Protein: 27 g, Fat: 9 g, Saturated Fat: 0.7 g, Cholesterol: 73 mg, Sodium: 766 mg, Fiber: 1.6 g, Sugar: 6.2 g

By niko

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