High Protein | Weight Watchers
Better-Than-Takeout Garlic Chicken and Broccoli is one of those healthy chicken recipes that keeps things fresh and balanced.
Thin slices of chicken are marinated and cooked with broccoli, garlic, and ginger, all tossed in a savory sauce.
It’s a healthy dinner recipe that works well for family meals or nights when you want something fast but still homemade.
With a short list of ingredients and no unnecessary steps, this dish is an easy go-to you’ll want to keep in your weekly lineup.
Why You’ll Love This Recipe
A Healthier Take on Takeout
You get the flavors you love from takeout, but made lighter with simple ingredients.
Fresh Ingredients
Chicken breast, broccoli, garlic, and ginger keep it fresh and balanced.
Family-Friendly
This recipe works well for weeknights and is easy to share.
Tips and Tricks
Marinating
For the best texture, marinate the chicken for at least 30 minutes, or overnight if you have time.
Sauce
Whisk the sauce until smooth so it thickens evenly in the pan.
Ingredient Substitutions
Chicken
Swap chicken breast with chicken thighs if you want a richer taste.
Broccoli
Broccolini or green beans can be used in place of broccoli.
Wine
Use apple juice or chicken broth if you don’t want to use wine.
Serving Suggestions
Serve over steamed rice, brown rice, or noodles. Add a light soup or salad on the side for a full meal.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet with a splash of broth, cover, and warm over medium heat until heated through. This keeps the chicken moist and the broccoli from overcooking.
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Better-Than-Takeout Garlic Chicken and Broccoli
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 large egg whites
- 2 tablespoon sherry, rice wine or white wine
- 3⅔ tablespoon cornstarch divided
- 2 teaspoon kosher salt
- 1 pound skinless boneless chicken breast thinly sliced
- 3 tablespoon reduced-sodium soy sauce
- 2 tablespoon ketchup
- 4 teaspoon dark brown sugar
- chili sauce to taste
- 2 teaspoon sesame oil
- 1 tablespoon fresh ginger minced
- 1 tablespoon minced garlic
- 5 cups broccoli chopped, cut into bite-size pieces
- 1 cup reduced-sodium chicken broth
- 4 chopped scallions
- 1 teaspoon white sesame seeds (optional for garnish)
Instructions
- In a medium glass bowl, whisk egg white, wine, 3 tablespoons cornstarch, and salt.
- Add chicken and stir until coated. Cover and marinate for 30 minutes or overnight.
- In a small bowl, whisk soy sauce, ketchup, brown sugar, chili sauce, and remaining cornstarch. Set aside.
- Bring a large pot of water to a boil. Remove chicken from marinade and discard marinade.
- Add chicken to boiling water and cook until fully done, about 5 minutes. Drain and set aside.
- Heat sesame oil in a large nonstick skillet over medium heat.
- Add garlic and ginger. Stir for 1 minute.
- Add broccoli and stir to coat.
- Pour in chicken broth, raise heat to medium-high, cover skillet, and cook until broccoli is tender-crisp, about 5 minutes.
- Add chicken and reserved sauce. Reduce heat to low and simmer until sauce thickens, about 3 minutes.
- Garnish with scallions and if using white sesame seeds before serving.
Notes
Nutrition
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