Delicious and Healthy Chinese Ginger Chicken with Broccoli
Recipe type: Dinner
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 cauiflower or broccoli rice.
  6. This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at