We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Keto Chinese Chicken and Broccoli is a better than takeout keto chicken recipe. Sliced chicken breast paired with broccoli florets and a homemade sweet and savory Chinese sauce. All the flavors you love but with just 4 net carbs in each serving.
This recipe also works well for Trim Healthy Mamas! See the full notes in the recipe card below to see how to enjoy this as a THM-FP or THM-E!
If you are looking to expand your meal plan, here are some more keto recipes to test out in your kitchen. Keto garlic cheese biscuits, cabbage casserole, or try out my sausage and cheese calzones.
Keto Chinese Chicken and Broccoli
Chinese chicken dishes always seem to curb cravings. You could eat this alone or even pair with some cauliflower rice for a fun weekend dinner for your family. I love the broccoli paired with the chicken, it is such a dynamic duo!
Can I Use Frozen Broccoli Florets
If you don’t have fresh broccoli on hand, go right ahead and reach for the bag of frozen broccoli in your freezer. It will work just as good, the texture will be just slightly softer than fresh.
Most fruits and vegetables are frozen at their prime, so you get optimal flavor in frozen fruits and veggies.
Is Chinese Chicken and Broccoli Healthy?
While I can’t speak for most traditional Chinese Chicken and Broccoli recipes at a restaurant, this particular version is healthy!
Using a brown sugar substitute to replace the sweetener, and using xanthan gum for thickening the sauce makes this a delicious keto Chinese recipe that everyone in your family will love!
Hooray for healthy Chinese recipes!
Is Chinese Chicken and Broccoli Gluten-Free?
No, this popular Chinese takeout dish is not usually gluten-free because it contains soy sauce. However, this healthy Chicken & Broccoli recipe can be made gluten-free by subbing Liquid Aminos for the soy sauce.
Chinese Chicken and Broccoli Calories
1 cup of Chicken and Broccoli at a Chinese restaurant will set you back 485 calories.
But 1/4 of this entire keto recipe only has 207 calories (not including any cauliflower rice or brown rice you may use as a side).
How To Make Chinese Chicken and Broccoli
Start by adding your oils to the pan and heat over medium-high heat. Then you will add your sliced chicken to the hot skillet.
Saute the chicken for 3-5 minutes on each side. You want to cook the chicken through and brown it up. Once cooked remove it from the pan and place it on a plate to keep warm.
Now toss in your broccoli and steam the broccoli to fit the texture you prefer. Now add in the chicken, and work in making up the Chinese chicken sauce.
Pour the mixture into the pan and allow it to blend with the chicken and broccoli. Then sprinkle with sesame seeds and serve!
What is A Good Brown Sugar Substitute
Chinese chicken and broccoli are known for the sweet and savory components in the dish. So adding sweet is essential.
I have my own brown sugar substitute that I find to work wonderfully in this recipe.
Can I Swap Boneless Chicken Thighs Into Recipe
If you want to make this dish a little bit fattier you can for sure dice up and use boneless chicken thighs to replace the boneless skinless chicken breasts.
I find that bone-in chicken doesn’t work well in this recipe as you want the small pieces of chicken to pair with the broccoli and evenly soak up the sweet and savory based sauce.
Can I Replace The Soy Sauce In The Recipe
Liquid Aminos can replace the soy sauce in this recipe. It is a fantastic alternative that can essentially be used to replace soy sauce in almost any recipe you are planning to cook.
We always keep a bottle on hand for our cooking needs. It has become an essential in our kitchen.
What Does Xanthan Gum Do In Recipe
Xanthan Gum is going to be the way you thicken your sauce. You can choose to leave the sauce thin, or add a little Xanthan to add thickness.
It is very important to add a little at a time. You can go from a thin sauce to overly thick really fast. If you happen to over-thicken your sauce go ahead and stir in a bit more liquid to help thin it out a bit.
Low-Carb Chinese Recipes
If you enjoy low-carb Chinese recipes, you’ll also enjoy my Egg Roll in a Bowl Recipe and these Low-Carb Asian Lettuce Wraps!
And to really take it over the top, try my Chinese Chicken and Broccoli recipe over a bed of Low-Carb Cauliflower Fried Rice!
Try Out More Easy Keto Chicken Recipes
- BBQ Chicken Sliders | Here is a sliders recipe that is loaded with perfectly seasoned shredded chicken on a keto-approved slider bun.
- Grilled Chicken Skewers | Fantastic flavored chicken and veggies all on easy skewers. The perfect summer cookout main dish that kids and adults will reach for seconds.
- Chicken Cobb Salad | Do you ever just crave a really good salad/ This cobb salad is one of my favorites. Loads of salad toppings, tons of protein, and filling!
- Chicken Taco Soup | If you want a cooler weather soup, give this a try. Warm spices, tender shredded chicken, and ready to be topped with your favorite toppings.
- Chicken Broccoli Casserole | This easy and delicious chicken and broccoli recipe combines the best of both in a cheesy delicious casserole.
Meal Prep With Leftover Chinese Keto Chicken and Broccoli
Want to make a meal or two up for a quick lunch or even dinner on busy weeknights?
Place your leftovers in single-serve containers and store them in the fridge. Then grab and go, or reheat for a simple weeknight dinner idea.
I think this keto chicken and broccoli reheats really well, and the sauce tastes just as good as night one.
Can you Freeze Chinese Chicken and Broccoli?
Yes! You can easily make up a double or triple batch of this recipe and freeze the leftovers!
Simply place the remaining chicken and broccoli in a freezer bag and squeeze until the air is all gone, then label and freeze for up to 3 months.
Please note that the texture of the broccoli may change a bit after being frozen, but it will still be delicious!
Keto Chinese Chicken and Broccoli
Ingredients
- 1 lb. Boneless Skinless Chicken Breasts cut into strips
- 2 Cups Raw Broccoli Florets
- ½ Teaspoon Sesame oil
- 1 Tablespoon Olive Oil
- ¼ Cup Chicken Broth
- ½ Cup Soy Sauce or Liquid Aminos
- 3 Tablespoons Brown Sugar Substitute
- 3 Teaspoons Minced Garlic
- 1 Teaspoon Ginger Paste
- 1 Tablespoon Sesame Seeds
- ¼ Teaspoon Xanthan Gum optional
Instructions
- Heat the sesame and olive oils in a skillet over medium-high heat on the stove.
- Add the chicken to the heated skillet, and cook for 3-5 minutes on each side until completely cooked through and browned. Remove the chicken from the skillet and keep warm on a separate plate.
- Add the broccoli florets to the skillet, reduce the heat to medium, and cover to steam them until the broccoli is cooked to your liking.
- Add the chicken back to the skillet with the broccoli.
- In a separate bowl, mix together the chicken broth, soy sauce, brown sugar substitute, minced garlic and ginger paste until well combined.
- Pour the sauce mixture over the broccoli and chicken and toss to coat.
- If you would like a thicker sauce, sprinkle the xanthan gum into the sauce and stir before pouring into the skillet.
- Cook for a few more minutes to allow the flavor to soak into the chicken and broccoli.
- Sprinkle with sesame seeds before serving.
In the ingredients list is ginger paste, but in the directions it says garlic paste. Which is correct?
Thank you! It should be ginger paste – I’ve corrected it. You can also just use a little minced fresh garlic in place of the paste.
This is excellent. My husband and I both thought it was a little too sweet. Next time I wl decrease the amount of the sugar substitute. Definitely will make it again.
Sarah, is there a reason you don’t use gluccomannon (or glucci as the THM sisters would say) to thicken things like this instead of a gum?
It gives different texture, but I use both glucci and xantham gum in different recipes.
I have never seen ginger PASTE. I looked several places and did not find it. Do you make it yourself out of fresh ginger? If so, how?
You can usually find ginger paste located with the organic herbs in the produce section. But it isn’t necessary to have to use the paste – you can just use fresh ginger as well!
Do you think that powdered ginger would work, or would the fresh / paste be better? If using fresh, should I puree it and use 1 t of that, or..? Thank you!
Yes, I have used powdered ginger in this recipe – I just sprinkled a bit in, I didn’t actually measure it. I would start with 1/4 teaspoon.
Have A Good day