For one-point, each serving of our One-Point Chinese Chicken Broccoli Stir-Fry is loaded with lean protein and hearty, anti-oxidant vegetables. With the right combination of traditional Asian sauces like soy sauce and hoisin sauce, our stir-fry tastes delicious but has far fewer calories than the traditional dish. The secret to a good stir-fry is well, frequent stirring! Be sure to get all the veggies coated in sauce. Serve with cauliflower rice for a low carb treat that tastes almost as good as its carb-loaded white rice cousin.
One-Point Chinese Chicken Broccoli Stir-Fry
Always a popular dish, our version of a stir-fry, One-Point Chinese Chicken Broccoli Stir-Fry is loaded with so-good-for-you broccoli, mushrooms, and bell peppers. The combination of the veggies along with the chicken breast and sauces create a traditional tasting stir-fry. Serve with brown rice or cauliflower rice. Over 30 grams of protein for 1/6th of the dish!
- 1-1/2 lbs chicken breast, skinless, boneless
- 2 tsp sesame oil
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, seeded, cut in 1" chunks
- 1 green bell pepper, seeded, cut in 1" chunks
- 5 cups broccoli florets, raw
- 8 oz. mushrooms, sliced
- 1 tbsp soy sauce, low sodium
- 1 tbsp hoisin sauce <30 cals per tbsp
- 1/2 cup chicken broth, fat-free, low sodium
- 1 tbsp cornstarch
- 5 green onions, sliced
Use olive cooking spray to generously coat a stirfry (large) saute pan. Turn heat to medium-high.
Place chicken in the same pan and stir until brown (about six (6) minutes on each side.
Remove chicken and slice into 1/2" strips.
Return sliced chicken to pan and thoroughly cook. Place chicken on a plate and keep warm while the rest of the ingredients cook.
Returning to the saute pan, coat with olive oil spray and add the sesame oil. Add garlic and ginger. Stir for about two (2) minutes.
Add broccoli, mushrooms, red and green bell peppers, soy sauce, and hoisin sauce. Stir frequently until vegetables start to soften.
Return chicken to pan and stir to coat.
Add chicken broth and corn starch. Continue to stir until all the vegetables are softened and the sauce is thickened. Stir in the green onions. Turn off stove. Cover pan for 5 minutes.