Chicken and Broccoli Stir-Fry

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Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that’s an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long. Chicken and Broccoli Stir-Fry

Asian takeout doesn’t have to be loaded with fat and calories, a few great examples of that are these Skinnytaste favorites: General Tso’s Chicken, Orange Chicken Makeover, Asian Lettuce Wrap Chicken Chopped Salad, Teriyaki Chicken and Asparagus Stir-Fry and Asian Peanut Noodles with Chicken – Lightened Up to name a few.

Hey everyone it’s Sabrina again from Cooking with Points, a healthy recipe blog dedicated to easy weeknight meals with a focus on Weight Watchers smart points.

This month I’m sharing a quick and easy stir fry recipe that will cure all those takeout cravings without all the heavy point-y fried flavors. This stir fry is full of garlic and ginger in a soy and sesame sauce that you’ll want to spoon over all your favorite grilled meats too.

When it comes to making Chinese stir-fry recipes, one of the most important things in making it authentic is the way you slice your chicken. I review this on my site for each stir-fry dish too. The thinner the chicken the more tender and the better for reheating too. It won’t have a chance to get to “tough” to chew.

How To Make Chinese Chicken and Broccoli

How to cut chicken thinly for a stir-fry:

The trick to making your stir-fries look restaurant worthy is to cut them into a thin matchbox shape. This way they have very little toughness to the pieces. To do this we freeze  the chicken for about one hour before slicing.

When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes.

By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.

Stir-Fry Sauce:

This garlic and ginger sauce is made with mirin, soy sauce and sesame oil. It makes a classic brown sauce many Chinese restaurants use in their cooking. We’ve drastically reduced the sodium content in this recipe. The sugar and oil have as well but the flavors are still delicious and bright (and easy!)

Can you meal prep this Chicken and Broccoli Stir-Fry?

You can certainly cook the meal ahead of time and re-heat throughout the week. I suggest cooking the broccoli one minute shy of the instructions so it can maintain some crunch in reheating. To reheat use a microwave at half power for 1-2 minutes to prevent overcooking the chicken or the broccoli.

You may also want to add a couple more tablespoons of water to the dish or not cooking it until the sauce is super thick. By letting the sauce stay a bit looser it’ll result in a better meal when re-heated.

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.
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4.91 from 115 votes
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Chicken and Broccoli Stir-Fry Recipe

249 Cals 27 Protein 14.6 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.


  • 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.


*check labels for gluten-free


Serving: 1cup, Calories: 249kcal, Carbohydrates: 14.6g, Protein: 27g, Fat: 9g, Saturated Fat: 0.7g, Cholesterol: 73mg, Sodium: 766mg, Fiber: 1.6g, Sugar: 6.2g
WW Points Plus: 6
Keywords: chicken and broccoli, chicken and broccoli stir fry, chicken and broccoli stir fry recipe, healthy chicken and broccoli stir fry, stir fry chicken and broccoli

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  1. I am making this tonight, what kind of pan is Gina using in this video? I love it!

  2. This was absolutely delicious. We added mushrooms and water chestnuts and it was very filling. My husband wants this added to our regular menu! Thanks for such a great recipe!!

  3. Really really good. Hubby loved it too!

  4. This was a very easy recipe to follow & it turned out better than I could of hoped for. Everyone liked it no leftovers at all. 🙂

  5. This is such an easy delicious meal! I doubled the sauce and would definitely recommend it since it didn’t seem like enough as is. I also added a pinch of red pepper flakes to spice it up. Amazing!

  6. We love this recipe. The sauce ratios are perfect. It is closer to food we ate in China than every Chinese restaurant near us. We often add in grilled pak choy, mushrooms and onions. I use low sodium broth and tamari to make this a lot less salty. Kudos, SkinnyTaste. Great job.

    • I loved, loved, loved this recipe. The sauce is so good and I will be using it as a base for many protein/vegetable combos. I can’t wait to use it with shrimp or tofu. Trader Joe’s has some great frozen mixed veggies that I’m going to keep on hand to whip this up when I need something in a hurry and help keep me on my diet. 

  7. Oh this was good! I experiment with different stir frys all the time and this one is one of the best. Excellent flavor!

  8. This is a family favorite! I have made this almost a dozen times and it always hits the spot when we are craving Chinese takeout! I usually skip the mirin, sesame oil and ginger because we rarely have them on hand. I also do steamfresh broccoli to speed up cooking and add back in the chicken at the same time as the broccoli so it all soaks in the flavors. Quick and tasty meal that parents and kids all love!

  9. Absolutely delicious. We added a few more veggies and had to substitute sherry for the mirin based on what we had on hand, and it turned out perfect. This is a great base recipe that I think could be adapted to whatever vegetables you need to use up in the fridge and will definitely be going into our meal rotation.

  10. Where can I buy Mirin?

    • I have found it at most grocery stores in my area. It is sometimes found in the International Food section or else near the different vinegars.

  11. Absolutely delicious. I did add some julienned red peppers and cashews like other posts have suggested. Will definitely make again!

  12. Delicious! I added mushrooms and thinly sliced carrots. My husband loved it and ask me to make it all the time! Thanks for a wonderful recipe <3

  13. What brand of sesame oil do you recommend?

  14. Fast, easy and delicious!

  15. This is a great stir-fry sauce recipe and guide for making a stir-fry. I used the sauce and basic instructions here to make a cashew chicken. Used Raw cashews, chicken thighs (what I had on hand), Sugar Snap Peas, and added some water chestnuts. I gave the sauce a small squirt of sriracha for added heat.

    The sauce goes a long way – I had a 1.5 lb package of meat, so I used 1.5x the sauce and did not need to.

  16. I’m a food and this was freaking fantastic. I hate when people make changes and rate the recipe but I just added a bit more garlic and a couple other veggies. It was so so so good. This is definitely going into the mix at our place.  Very rarely do I use use one recipe, I always look at a few and mix all the parts I think sound good. This one on its own sounded great and was even better than expected.  

    Thanks so much!  I’ll definitely be checking out your other recipes.  

  17. I think I forgot to give it 5 stars on my other review.  Love this.  Fast and easy.  I even add other veggies like onion peppers and carrots.

  18. Love this recipe!  Makes chicken not boring.  I add other veggies like onion, peppers and carrots.  It really is flavorful and quick.

  19. Easy tasty fabulous dish. A real hit in my family. I used minced ginger instead of powder.

  20. We loved this! it is so easy to make and has a quick turn around. We add peppers and onions to take it to the next level.

  21. Very good

  22. Brilliant dish!  Added chilli to heat it up! But it’s a fantastic dish

  23. Amazing site I learned so much thank you for this awesome writing

  24. Delicious! Will add more broccoli next time.

  25. This looks good and easy and want to make for dinner tonight. Does the broccoli really cook without any “stir frying” first? 

  26. I really liked this, and then I stirred a spoon of sambal olek into the leftovers before reheating and wow!! I will never make this without some good chili paste spice again! It’s delicious as is, but the spice elevates it!!

  27. Would highly recommend this recipe. My entire family loved it and this is coming from someone who has picky eaters.

  28. Can flour be used instead of cornstarch? Also, I do not have mirin, if i left it out, would it make a huge difference?

  29. My husband is allergic to corn. Would it work to sub flour for cornstarch?  Anything that might work better?  Thanks!

  30. So good! I love how Gina’s recipes are careful with oils and sugars- she uses them so strategically where the flavor boost from them will really count.  I track WW points and Skinnytaste is my go-to. I own two of her cookbooks and use the website all the time. This stir fry is amazing and we also love her goulash recipe from One and Done and the pumpkin pasta bake. Made the stuffed peppers this week too. So many good recipes, and I thank Gina for essentially reteaching me to cook!

  31. When I input the nutrition facts into the WW app, it shows as 6 pts per serving (on blue), rather than the 3pts that are claimed at the bottom of the recipe. That said, it was very good.

    • Hi Sylvia. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  32. The dish was delicious! Will make it again.

  33. This was amazing. Even the picky kids loved it. 

  34. Love the recipe very simple and easy

  35. This was very tasty! Even my picky 15-year-old liked it. I added mushrooms, red bell pepper, zucchini, and peas (to mine!). I did not have any mirin and it still turned out well. 

  36. Quick, easy and tasty

  37. This was delicious. No need for Chinese takeout with this recipe. I added asparagus with the broccoli. This will definitely go on the dinner rotation.

  38. This recipe was excellent! I have tried many chicken stir-fry recipes but the chicken always gets dried out. Not this one! Cutting it in thin strips, keeps it juicy and it cooks quickly. My family loved the sauce. I did not include the sugar but we didn’t miss. I will definitely be making this again!! Thank you!

  39. Fabulous dish!  Quick, easy and flavorful.  Followed recipe exactly.

  40. I had to make modifications due to limited ingredients on hand  because of shut in orders but it came out awesome anyway! I didn’t have any miran so I used cooking sherry with some extra sugar added and didn’t have any sesame oil so I toasted up a couple of tablespoons of sesame seeds and the added them to sauce while still cooking.  Also the suggestion of using slightly frozen chicken is great!

  41. This was fantastic!!   

  42. I used mushrooms instead of broccoli and I didn’t add the mirin and realized afterward I forgot the sugar too. I add also added a bag of coleslaw mix at the end and covered for a few minutes. It was very good, I’m sure the mirin and sugar would have given it more flavor but was making it at work with limited ingredients that I brought with me. I knew what I wanted to make didn’t look up recipes until after I got to work.

  43. Unfortunately my husband and I did not like this at all. The sauce cooked up like generic Chinese bottle brown sauce with no flavor. After thickening it really gummed up the chicken and broccoli. Will not be making this again.

  44. I tried this for dinner this evening. I had some extra broccoli and a chicken breast I needed to do something with so this was perfect. I went back and made extra sauce cause I like having extra sauce for rice.

  45. Great sauce! I did finish it with a squeeze of orange at the end to give it some freshness. Great way to use up chicken breast from the freezer that hasn’t defrosted completely but its dinner time so you gotta make it work! My 4 year old liked it too!

  46. This was absolutely fabulous!  I did add snow peas, mushrooms, and carrots! 

  47. Made this tonight for dinner but added some extra veggies I had hanging out in the fridge. Bok Chou, snap peas, carrots and green onions. Was very good. 

  48. I did it today! It’s delicious! Lots of gravy  for my 3 year old to eat with his rice! I changed the chicken broth to pork broth and Brocolli to mixed carrots and corns. Is just amazing! Is so easy to make that my 3 year old can help me with the prep work! 

  49. Really good chicken.  I recommend it! 😋 
    I would like to see more chicken recipes  in the air frier with different seasonings.  

  50. Made this tonight,  and my two picky kids loved it.  One of my kids does not like broccoli and had not problem eating the broccoli,  and even asked for more! I will have to add it in the monthly menu! 😋 

  51. This was quick to put together and tasted amazing. Served over white rice and it was better than any Chinese restaurant! Thanks for always having great, reliable recipes, Gina!

  52. Could this be made in an instant pot? Made on the stove before and it’s delish! 

    • I made mine at work in my mini pressure cooker on the browning setting. I had a leftover chicken so I started by spraying cooking spray in my pot, adding my mushrooms, cooking them down, laying the cover on top and stirring occasionally (oh yeah I didn’t use broccoli I used mushrooms), then when they were close to done I tossed my chicken and garlic in. After that, I added my sauce and covered it. I would stir occasionally and cover. Once it was to my thickness I tossed 1/2 a bag (I only made 1/2 the recipes) of coleslaw mix in, unplugged my pressure cooker, stir and covered for a few more minutes and then dumped it all on my plate. Now you could do like whole what noodles instead of coleslaw mix, but I didn’t have noodles so did the coleslaw mix as a substitute.. I have a 2qt pressure cooker with a nonstick pot at work.

  53. This is an excellent recipe! I wish that I had doubled the recipe for the sauce since I used an entire bag of pre-chopped broccoli for some extra greens. I just added a little water to steam the broccoli and it was still delicious! Super simple and i had all ingredients on hand. 

  54. This was tasty, but NOT a 30 minute meal as stated so please plan accordingly. If you meet someone who can trim and slice raw chicken, wash and chop broccoli, peel and chop ginger and garlic, measure out a whole page of ingredients, cook 2 batches of chicken stovetop, and cook the rest of the recipe in 30 minutes please send them to my house! Also, no matter how much I heated and stirred the sauce didn’t thicken as it does with every other stir fry recipe I make. I spent way too long on a meal that was just ok.

  55. My husband loved this recipe! Would like to try it with adding pineapple and cashews.

  56. what can mirmir be substituted with?

  57. This is way better than Chinese takeout. The only adjustment I made was to use Braggs liquid aminos in place of soy sauce (I’m gluten-free). I also doubled the sauce as suggested. This is amazing. I was hesitant to buy mirin and sesame oil for one recipe, but I will absolutely make this again. 

  58. We loved this recipe!!! My daughter who never goes for seconds, cleaned the plate and went for more! I didn’t have mirin and didn’t want to buy only for this recipe, so I googled substitutes and found different options. I used sherry diluted with water. It was perfect. And it was so easy to make!

  59. Do you have a non-alcoholic substitute for the Mirin?

  60. My family and I LOVED this recipe! Quick, easy, delicious, AND healthy! What more could you want? My only suggestion would be to double this if you’re feeding more than 2, as I feel like it really doesn’t serve 4. You will want leftovers!!

  61. I have been making chicken and broccoli stirfry my entire adult life. Hands down with family in agreement this is better than anything I have made before.

  62. Thank you Gina! My husband, who hates Chinese food, could not stop eating this! Absolutely delicious. 

  63. Made this tonight, and it’s my new favorite recipe from you! Absolutely delicious! 

  64. This recipe had some fun ingredients to it and it was absolutely delicious! I feel like it made less than I expected though so next time around I may add more broccoli and may even double the sauce recipe. I served it over rice for the husband. He loved it and went back for seconds! Thank you Gina as always!

  65. Followed the recipe. Yummy with rice. Just enough for 2 with a little left over !

  66. Excellent! I’ve made a lot of chicken & broccoli stir fries and I always go back to this one!

  67. This was delicious and easy! I didn’t have mirin so I mixed rice vinegar with sugar as a substitute. I also added some Sambal Oelek to add a little spice to the sauce. I used low sodium soy sauce and I didn’t find it too salty as some of the other reviewers said.  Definitely stick with the low sodium! I love the technique of freezing the chicken breasts for an hour to slice them thin. It was so easy and the chicken cooked up so quickly. It reminded me of the way chicken is served in restaurants. The sauce was delicious and went so nicely with the chicken and broccoli. I served in a bowl over some rice then drizzled some of the sauce on top. Delicious and healthy! I’ll definitely add this to my regulars. 

  68. This was delicious, although a bit too salty. I’d use less soy sauce next time or maybe my brand was just saltier than average. My husband and son had theirs over rice, which “diluted” the salt. I ate it without rice, so the salt was more noticeable. We also added some fresh asparagus from our garden – delish!

  69. Hands down the best chicken and broccoli stir fry I’ve ever made! I thought I had fresh ginger at home, and didn’t, but even without it, it was incredible! I did put it in my WW app and it came out at 3 pts per serving (approx. 3/4C), instead of 4 pts. I added 1/3 cooked Korean rice for and extra 2 pts and it was a perfect meal!

  70. My boys absolutely love this recipe! They request it all the time.

  71. Loved it! Made a few changes to make it even lower carb. Substituted almond flour for cornstarch and swerve sweetener for sugar. Used cauliflower rice. Still delicious!

  72. Very delicious but if making for a family then recipe needs to be double

  73. Was a really good dish… 
    A little too much prep for such a small dish… will def double things next time!

  74. I’m attempting to simplify my life by remaking meals more often. This is in my February rotation. I’d like to make a big batch of the sauce. How long would it last in the fridge? Should I store it in individual containers in the freezer?

  75. I followed The receipe including freezing the chicken and slicing it thin against the grain and my chicken came out like rubber.  I have a weird thing about textures so the chicken was basically inedible. The flavors were great but not sure what i did Wrong with the chicken….any ideas?? 

  76. Another great recipe!  

  77. This was delicious!

    I added about 3 drops of sesame oil and about a two of minced Ginger to the sauce to add flavor (plus I have so much and need to use it lol)

    I served it with white rice for my family and I had brown rice noodles.

    I also parboiled the broccoli so it would be extra tender (my family is finicky about crunchy veggies!)

    I definitely recommend this recipe!

  78. Made this last night. A million thumbs up. 

  79. Delicious!!! Will add a variety of veggies next time as other people suggested but it was delicious with only broccoli as well. Will make again.

  80. Wow, this is salty! Must be the soy sauce. I was going to season the chicken before I stir fried it, glad I didn’t. I didn’t use low sodium, just plain old China Lily. Any suggestions for a low sodium soy sauce? Any I’ve found here are actually higher than China Lily 

  81. This was great and easy too! Added some carrots and sambal pork for extra flavor. I doubled the garlic and ginger too. Thanks for sharing!

  82. I made this tonight as directed and it was super delicious. Boyfriend and I both LOVED it tons! Definitely a keeper! Thank you Gina! 🙂

  83. My husband said I could get a job at the local Chinese place! It was good. I didn’t add as much corn starch as we don’t like a really thick sauce.

  84. This was really good and quick to put together. I followed the recipe to the letter and next time I will double the broccoli. Or perhaps use 4 cups of mixed vegetables. Maybe add a little red pepper or chili oil. Just my preference. It was really good as is.

  85. I don’t see an amount for chicken?

  86. Looks great ! I need to get the sugar out of it.  If you have any ideas. 

  87. This was really good! Was just looking for a quick, easy stir fry recipe, and this one is perfect. Tastes authentic. I added carrots and cooked them for about 2-3 min before adding the broccoli, btw.

  88. I used oyster sauce instead of the mirin and skipped the ginger (not a fave in my house). Def on my list to make again.  My favorite place to come for recipes. Thank u Gina!

  89. I am absolutely in love with ur website. My wife, kids n I love to make use of ur recipes. I just made this today n will add baked crab rangoon n egg rolls with it. Thank u for all u do. Huge fan. Love to cook n bake. Nothing is impossible if u try n give it ur all.

  90. I didn’t have mirin, so I just ditched it all together! Subbed coconut oil for the sesame oil. I eat soy free so I used coconut aminos as a sub for the soy sauce….oh my yum!! Husband loved it too! Thanks for the recipe! So simply and delish!

  91. Great recipe! Working with what I had, I used a tablespoon of red wine vinegar and a tablespoon of Worcestershire in place of what I thought the mirin would taste like lol and it still was great. Also used about an eighth a teaspoon of ground ginger and the vegetable oil I had. Served over white rice and sprinkled on sesame seeds. Delicious!

  92. This is a current favorite in our household. Absolutely delicious and so easy to make! Slicing the chicken thinly really does make the dish so much better. And I could eat that sauce with a spoon! I’ve made this once a week for the past several weeks, with a few minor variations here and there, and it always turns out fantastic. Thank you Gina!! 

  93. Delicious! Made it tonight and paired it with the cauliflower fried rice.

  94. I’d like to marinate overnight although  it seems it does not need to be? I was going to make today but will make tomorrow instead and was curious about this.

  95. I made this today. I have changed a few things: I have marinated chicken in a little bit of sauce (for 30 min), I have added ginger and garlic to the sauce as well. Next, I have added a few thin sliced carrots and shiitake mushrooms. It was delicious. Thank you for the recipe. I will cook this again.

  96. Fantastic! This is one of my favorite things I’ve ever made. I don’t have mirin so I used rice vinegar instead and then added in 1 tsp extra sugar. I think it could have used a little bit more broccoli and it also really turns out to be more like 3 servings for me. Making it 4 makes the portions too light.

  97. My entire family lived this recipe. I didn’t use mirin, couldn’t find it in store. Didn’t make a difference. Will definitely be making this again

  98. Yummy & easy!  Perfect weeknight meal!  Thanks! 

  99. This recipe was delicious and easy.   I used the stovetop for the main dish and my instant pot to make the rice and it was like eating in a restaurant!  

  100. Fantastic!!! The sauce is amazing. I doubled it because my husband likes to add rice and he likes lots of sauce. This will be going on regular rotation. Thank you!!!

  101. Honestly better than Chinese take out. Thank you, Gina!

  102. Another delicious meal!  All the wonderful qualities of a great asian restaurant minus the grease and calories!  Family loved it!  Thanks for all the amazing, healthy and point friendly recipes.  I did this recipe in non-stick skillet and just a mist of oil for each of the teaspoons.  4 servings at 2 freestyle points each!!

  103. This has now become a staple in our house. I usually double the recipe to have lunches for the week and leftover. Delicious and easy!

  104. Easy to make and delicious!

  105. My family loved this!!! Do you think it can be made ahead and freeze? Maybe just add vegetables when ready to eat


  106. Amazing!! This was another home run! I used rice vinegar instead of mirin cause its impossible to find in this town and it turned out fabulous! ! Will definitely be making again!

  107. I’ve made this twice and my family and I love it! Take out ain’t got nothin on Skinnytaste!!

  108. Yet another great staple in our house!!! Wonderful blend of flavors and super easy/quick to make. Love this, but what is great is that my family probably loves it even more 🙂

  109. Such a great recipe that I will certainly keep on rotation. 

  110. Made this last night for dinner… WINNER WINNER CHICKEN DINNER!! Tastes just like the stuff at the restaurant minus all the heavy starchiness and salt/MSG. Very easy and quick to prepare (I even used frozen broccoli and didnt mush up at all) and does help to slice the chicken while still slightly frozen to ensure thin slices.

  111. I made this last night; super delicious! I may steam the broccoli a little before adding it in the stir-fry next time. My broccoli was a little crunchy. The chicken came out tender and the sauce is YUMMY!!
    I will definitely make this dish again!

  112. I always love Skinnytaste Recipes because they are always so full of flavor and never feel as healthy as they are–this one is out of the park delicious! I made the recipe exactly as written and it was phenomenal. Literally cannot wait until next week so I can make it again!!! 🙂 Thank you so much, Gina! (And keep ’em coming! hehe.. )

  113. This was a delicious meal! My husband is picky when it comes to eating healthier options and he really liked this dish. I did steam my broccoli while the chicken was cooking and then added it b/c I do not like my broccoli to be crunchy and I didn’t want to wait for it to soften on the stove…lol. I followed the recipe ingredients exactly and it was perfect. I will try adding red peppers next time as someone suggested. So good!

  114. any replacement for sesame oil? Allergy in the family

  115. Fresh ginger or dried ginger?

    • I used the Gourmet Garden Ginger Paste that comes in a tube (same for the garlic). If you haven’t tried these, they are a real time saver

  116. I cooked this recipe with only one replacement – sherry for mirrin. The family loved it. Definitely adding it to my favorites list. Thanks so much for posting!

  117. You nailed it with this recipe. The sauce is excellent! I found mirin at Stop and Shop and I think it’s an important ingredient. I will save this over riced califlower next time.  Delicious!

  118. Love this!! I made this for the second time last night and I added some red pepper, carrots and red onion. I served it over brown rice. and it was a hit! Thank you for all your great recipes!

  119. This is delicious! I used Marcela and sugar rather than the mirin . Had some cauliflower rice with it. Will definitely make again!

  120. This was great. Felt like I ordered takeout from Chinese restaurant.

  121. Finally!! We’ve tried a ton of stir fry recipes and just can’t get the sauce close to that in restaurant take out, until this recipe! It was so good, we doubled the sauce. Plus is was fast and easy. Thank you!!

  122. Not sure why but this didn’t make 4 cups. Going to have to pay more attention next time to what I could have done wrong. Can’t wait to try it for dinner tomorrow night.

  123. Next time, I will double the recipe. It was so good, I would like to have more than one meal of this deliciousness! My husband loved it and he is a picky eater. He said it was one of his favourites and we could have it every two weeks! So delicious! Also, husband and 2.5 year old approved! 

  124. Great recipe!!  Tried it for the first time tonight with fried cauliflower rice and edemame. Everyone raved over it and agreed that we will have this often!!  Thank you!! 

  125. This was really delicious and easy! We will definitely be adding this to the rotation.   

  126. Turned out delicious, I enjoyed it on zoodles, and made chow main noodles for hubby. Thanks for another wonderful recipe. I used tamari for the soy sauce and Splenda for the sugar

  127. I made this tonight and put on top of the skinnytaste cauliflower fried rice.  We loved it and will definitely make again!

  128. Recipe was delicious! I ran into a problem as the broccoli didn’t cook as recipe is written. 2-3 minutes in open pan. Was broccoli supposed to be cooked in advance? I had to add water to the sauce and steam the broccoli in covered pan for 5 minutes. Tasted delicious, family loved it ?

  129. OMG! This was amazing! Another home run for Gina!  The only thing I changed is that I blanch the broccoli separately. My kids are funny about broccoli in sauce. I mixed mine into the sauce. It was sooo good!

  130. Is the broccoli pre-cooked before adding?

  131. Do you have to steam or cook the broccoli first? Looks delicious!! Can’t wait to try it

  132. This was great! Doubled it but subbed rice wine vinegar for the mirin. The superthin chicken slices were tender and really stretched the meat. My super-picky husband ate seconds and did not complain about the ginger in the sauce. Everyone loved it! Thank you Gina!

  133. I made this for dinner the other night with cauliflower rice and brought leftovers to work the next day for lunch. Immediately had to print the recipe for a colleague (they’re always checking out my Skinnytaste lunches!). This was so quick to make and SO tasty! I’m already craving it again. Thanks Gina!

  134. Delish! My husband and I really enjoyed this. Next time I’m going to add some mushrooms and onions and bell peppers. I put it over cauliflower rice. : )

  135. Tastes great!  Just like it’s from my local Chinese Restaurant!  Quick and easy to make – love it!

  136. Excellent flavors, tastes like itcame from a restaurant!
    Quick and easy to prepare – love it!

  137. Needed a quick recipe for tonight and saw this one.  Luckily i had all of the ingredients at home.  It was DELICIOUS. Tasted just like my local Chinese restaurants chicken and broccoli.   I doubled the recipe so I had something for lunch tomorrow, and my teenage son had four servings.  Looks like I’ll be finding another lunch!

  138. For Smart point would you count the sauce a 4 then 3-4 for the chicken.

  139. Is there a way to make this recipe paleo?

    • I subbed arrowroot starch for the cornstarch and coconut aminos for the soy sauce. Came out great. I did increase the chicken broth by about 1/3 cup bc I had some extra chicken and broccoli and the sauce still thickened nicely.

  140. Looks good. Just had this last week from the Chinese restaurant. Excited to try to make my own – any a healthier version. Do you have a recipe for an eggroll too?! 🙂

  141. Any replacements for the sugar?

  142. I was just thinking a stir-fry recipe sounded good! Plus I already have all of these ingredients on hand 🙂

  143. This sounds delish! Any substitutions for mirin? That’s the only ingredient I am missing and would love to make this tonight! Love all your recipes and cookbooks Gina! 

    • I’m in the same boat. Here’s what I found online: you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you’ll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

    • I looked online and it said to use white wine and sugar as a substitute for mirin.  I used sake because that’s what we had on hand.