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[Recipe] Low Carb Chinese Chicken and Broccoli

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Recipe for Chinese Chicken and Broccoli

(Low carb and Gluten free)

Low Carb Chinese Chicken and Broccoli RecipeLet’s start off this series of articles on healthy and low carb recipes with a dish that’s easy to make and the staple of many Chinese restaurants.  Or at least take-out Chinese restaurants.  Now you can make it at home and eat and live healthy.  The only thing missing are the fortune cookies! 🙂

Nutrition facts:   One serving yields 326 calories, 17 grams of fat, 13 grams of carbs and 29 grams of protein.

Ingredients (Serves four):

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds
  • Marinade:
    • 1 teaspoon raw organic honey
    • 2 teaspoons arrowroot powder*
    • 1 tablespoon wheat-free soy sauce (or coconut aminos)
    • 1 tablespoon water
    • 1 tablespoon olive oil
  • Sauce:
    • ¼ cup wheat-free soy sauce (or coconut aminos)
    • 1 tablespoon raw organic honey
    • 2 garlic cloves, minced
    • 2 tablespoons arrowroot powder (the arrowroot powder acts like  cornstarch.  Only much healthier and far less carbs!)
    • 1 tablespoon rice vinegar
    • 1 tablespoon olive oil
    • 1 tablespoon water


  1. In a small bowl combine all the marinade ingredients.
  2. Combine chicken cubes and marinade in a Ziploc bag (or a shallow container) and refrigerate.
  3. In the meantime, bring a pot of salted water to a boil.
  4. Blanch the broccoli florets for two minutes, drain, and run under cool water (to stop the cooking) and set aside.
  5. In a small bowl combine all sauce ingredients.
  6. Heat one tablespoon of olive oil in a wok (or large frying pan) over medium-high heat; once sizzling, add chicken with its marinade and ½ of the sauce and saute cook for about eight to 10 minutes. Transfer to a plate.
  7. Return the wok to the stove and heat remaining tablespoon of olive oil over medium-high heat until sizzling.
  8. Add broccoli and saute for one to two minutes until slightly charred.
  9. Quickly add chicken and remaining sauce and cook for further two minutes until the sauce thickens.
  10. Top with sesame seeds and serve.

I hope you enjoy this low carb, healthy, Chinese recipe!

Humbly submitted for your consumption,

Mee Magnum (“Chop!  Chop!”)

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