Updated with New (2022) Weight Watchers Points.
Besides ordering my Chinese take-out favorite of Shrimp and Broccoli in Garlic Sauce, I love Chinese Ginger Chicken with Broccoli. But, since I don’t know all of the ingredients used, I now make my own recipe for delicious and healthy Chinese Ginger Chicken with Broccoli.
If you have not had a chance to try my Weight Watchers Freestyle version of Shrimp and Broccoli in Garlic Sauce, it is fantastic. And it’s 0 Points too! I serve it over cauliflower or broccoli rice. And if you are following a low carb diet, this same recipe is simple to make Keto friendly by simply omitting the water chestnuts and substituting the cornstarch for the same amount of almond flour.
Below is my recipe for delicious and healthy Chinese Ginger Chicken with Broccoli (Weight Watchers Freestyle Version). However, I will also include a low carb/Keto friendly version for Chinese Ginger Chicken with Broccoli below as well too.
*This post contains affiliate links.
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Weight Watchers Delicious and Healthy Chinese Ginger Chicken with Broccoli
INGREDIENTS:
2 Large Eggs, Beaten
2 Teaspoons Each of Cornstarch + Extra Virgin Olive Oil
1/4 Teaspoon Each of Salt & Pepper
1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Strips
1/2 Cup of Soy Sauce
2 Tablespoons Each of Rice Wine Vinegar + Swerve Granulated Sugar Substitute*
3 1/2 Cups of Fat Free Chicken Broth, Divided
1 Bunch of Fresh Broccoli, Cut into Florets
8 oz of White Mushrooms, Sliced
2 Tablespoons of Fresh Grated Ginger OR 1 Teaspoon of Ground Ginger
1 Teaspoon of Minced Garlic
1/4 Cup of Cornstarch
1 Teaspoon of Asian Sesame Oil*
Vegetable Cooking Spray
Cooked Cauliflower or Broccoli Rice, Optional
RELATED POST: Weight Watchers Freestyle TASTES LIKE Chinese Takeout Recipes
DIRECTIONS:
- In a gallon size plastic bag, combine the chicken strips, eggs, cornstarch, oil, salt and pepper. Close and store in the refrigerator for 3 hours or overnight. Drain chicken and discard the marinade before beginning to cook the chicken.
- Stir Fry Sauce: In a large bowl, combine the soy sauce, rice wine vinegar, Swerve and 1/2 cup of chicken broth. Stir and set aside.
- In a wok or deep skillet, add the remaining chicken broth and bring to a boil – then reduce to a simmer. Add in the chicken and cook until it’s no longer raw, but still not cooked through. Remove chicken pieces and keep warm.
- Add broccoli to the simmering broth and cook until crisp tender. Drain broccoli and place in a large bowl and cover to keep warm. Discard the broth and place the pan back onto the stove and spray with vegetable cooking spray. Add in the mushrooms, ginger and garlic and saute for about 2 minutes. Pour in the stir fry sauce and simmer for 3 minutes.
- Add chicken back into skillet/wok and cook all the way through – about 5 to 7 minutes. Mix 1/4 cup of cornstarch with 1/2 cup of water and add into the skillet/wok. Stir in the sesame oil. When the sauce is thickened, pour contents of pan over the reserved broccoli. Serve with cooked cauliflower or broccoli rice.
- On the WW Program, each serving is 4 Points. Enjoy!
Printable Version of HEALTHY Ginger Chicken with Broccoli RECIPE
- 2 Large Eggs, Beaten
- 2 Teaspoons Each of Cornstarch + Extra Virgin Olive Oil
- ¼ Teaspoon Each of Salt & Pepper
- 1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Strips
- ½ Cup of Soy Sauce
- 2 Tablespoons Each of Rice Wine Vinegar + Swerve Granulated Sugar Substitute*
- 3½ Cups of Fat Free Chicken Broth, Divided
- 1 Bunch of Fresh Broccoli, Cut into Florets
- 8 oz of White Mushrooms, Sliced
- 2 Tablespoons of Fresh Grated Ginger OR 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Minced Garlic
- ¼ Cup of Cornstarch
- 1 Teaspoon of Asian Sesame Oil*
- Vegetable Cooking Spray
- Cooked Cauliflower or Broccoli Rice, Optional
- In a gallon size plastic bag, combine the chicken strips, eggs, cornstarch, oil, salt and pepper. Close and store in the refrigerator for 3 hours or overnight. Drain chicken and discard the marinade before beginning to cook the chicken.
- Stir Fry Sauce: In a large bowl, combine the soy sauce, rice wine vinegar, Swerve and ½ cup of chicken broth. Stir and set aside.
- In a wok or deep skillet, add the remaining chicken broth and bring to a boil - then reduce to a simmer. Add in the chicken and cook until it's no longer raw, but still not cooked through. Remove chicken pieces and keep warm.
- Add broccoli to the simmering broth and cook until crisp tender. Drain broccoli and place in a large bowl and cover to keep warm. Discard the broth and place the pan back onto the stove and spray with vegetable cooking spray. Add in the mushrooms, ginger and garlic and saute for about 2 minutes. Pour in the stir fry sauce and simmer for 3 minutes.
- Add chicken back into skillet/wok and cook all the way through - about 5 to 7 minutes. Mix ¼ cup of cornstarch with ½ cup of water and add into the skillet/wok. Stir in the sesame oil. When the sauce is thickened, pour contents of pan over the reserved broccoli. Serve with cooked cauliflower or broccoli rice.
- On the WW Program, each serving is 4 Points. Enjoy!
Low Carb/Keto Ginger Chicken with Broccoli RECIPEÂ
INGREDIENTS:
2 Large Eggs, Beaten
2 Teaspoons Each of Almond Flour* + Avocado Oil*
1/4 Teaspoon Each of Salt & Pepper
1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Strips
1/2 Cup of Coconut Aminos*
2 Tablespoons Each of Rice Wine Vinegar + Swerve Granulated Sugar Substitute*
3 1/2 Cups of Chicken Bone Broth*, Divided
1 Bunch of Fresh Broccoli, Cut into Florets
8 oz of White Mushrooms, Sliced
2 Tablespoons of Fresh Grated Ginger OR 1 Teaspoon of Ground Ginger
1 Teaspoon of Minced Garlic
1/4 Cup of Almond Flour
1 Teaspoon of Asian Sesame Oil*
Vegetable Cooking Spray or Avocado Oil
Cooked Cauliflower or Broccoli Rice, Optional
DIRECTIONS:
- In a gallon size plastic bag, combine the chicken strips, eggs, almond flour, oil, salt and pepper. Close and store in the refrigerator for 3 hours or overnight. Drain chicken and discard the marinade before beginning to cook the chicken.
- Stir Fry Sauce: In a large bowl, combine the coconut aminos, rice wine vinegar, Swerve and 1/2 cup of bone broth. Stir and set aside.
- In a wok or deep skillet, add the remaining bone broth and bring to a boil – then reduce to a simmer. Add in the chicken and cook until it’s no longer raw, but still not cooked through. Remove chicken pieces and keep warm.
- Add broccoli to the simmering broth and cook until crisp tender. Drain broccoli and place in a large bowl and cover to keep warm. Discard the broth and place the pan back onto the stove and spray with vegetable cooking spray or add 1 tablespoon of Avocado Oil. Add in the mushrooms, ginger and garlic and saute for about 2 minutes. Pour in the stir fry sauce and simmer for 3 minutes.
- Add chicken back into skillet/wok and cook all the way through – about 5 to 7 minutes. Mix 1/4 cup of almond flour with 1/2 cup of water and add into the skillet/wok. Stir in the sesame oil. When the sauce is thickened, pour contents of pan over the reserved broccoli. Serve with cooked cauiflower or broccoli rice.
- This makes 4 large ervings. Enjoy!
PRINTABLE VERSION OF Low Carb/Keto Ginger Chicken with Broccoli
- 2 Large Eggs, Beaten
- 2 Teaspoons Each of Almond Flour* + Avocado Oil*
- ¼ Teaspoon Each of Salt & Pepper
- 1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Strips
- ½ Cup of Coconut Aminos*
- 2 Tablespoons Each of Rice Wine Vinegar + Swerve Granulated Sugar Substitute*
- 3½ Cups of Chicken Bone Broth*, Divided
- 1 Bunch of Fresh Broccoli, Cut into Florets
- 8 oz of White Mushrooms, Sliced
- 2 Tablespoons of Fresh Grated Ginger OR 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Minced Garlic
- ¼ Cup of Almond Flour
- 1 Teaspoon of Asian Sesame Oil*
- Vegetable Cooking Spray or Avocado Oil
- Cooked Cauliflower or Broccoli Rice, Optional
- In a gallon size plastic bag, combine the chicken strips, eggs, almond flour, oil, salt and pepper. Close and store in the refrigerator for 3 hours or overnight. Drain chicken and discard the marinade before beginning to cook the chicken.
- Stir Fry Sauce: In a large bowl, combine the coconut aminos, rice wine vinegar, Swerve and ½ cup of bone broth. Stir and set aside.
- In a wok or deep skillet, add the remaining bone broth and bring to a boil - then reduce to a simmer. Add in the chicken and cook until it's no longer raw, but still not cooked through. Remove chicken pieces and keep warm.
- Add broccoli to the simmering broth and cook until crisp tender. Drain broccoli and place in a large bowl and cover to keep warm. Discard the broth and place the pan back onto the stove and spray with vegetable cooking spray or add 1 tablespoon of Avocado Oil. Add in the mushrooms, ginger and garlic and saute for about 2 minutes. Pour in the stir fry sauce and simmer for 3 minutes.
- Add chicken back into skillet/wok and cook all the way through - about 5 to 7 minutes. Mix ¼ cup of almond flour with ½ cup of water and add into the skillet/wok. Stir in the sesame oil. When the sauce is thickened, pour contents of pan over the reserved broccoli. Serve with cooked cauiflower or broccoli rice.
- This makes 4 large ervings. Enjoy!
I hope you enjoy this recipe for Healthy Ginger Chicken with Broccoli as much as we do!
RELATED POST: Healthy chicken marsala with balsamic onions (0 Point wEIGHT WATCHERS FREESTYLE recipe)
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Swerve Granulated Sugar Substitute
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