This Chinese-style, low-carb chicken and broccoli stir-fry is quick and easy to make and be served as is or with a side of cauliflower rice, regular rice, noodles or quinoa. This chicken recipe comes with step-by-step photos to guide you along.

Chicken & Broccoli Stir-Fry Intro

Something I always seem to have in my grocery basket are chicken (either breasts or thighs) and broccoli. Both are super versatile ingredients and they also happen to go fabulously together, like in this easy chicken and broccoli stir-fry recipe.

I used a couple of Asian stir fry recipes for inspiration and adjusted the ingredients to make this a low-carb version. It’s super simple to make with a handful of ingredients you most likely already have. I make it in a frying pan; you can use a skillet or a wok.

You can serve chicken and broccoli stir-fry as is or with cauliflower rice for a low-carb, keto meal. Or, you can make a side of regular rice, brown rice, quinoa or noodles – whatever your family desires. I often do both my household is half low-carb and half regular.

Stir-Fry Ingredients

Chicken: You can use chicken breast or thigh meat. I find that thigh meat needs just a tiny bit longer to cook but otherwise it’s all the same.

Broccoli: I use a full head of broccoli for a recipe serving 4 people. You can actually use even more or add cauliflower, carrots, red capsicum/bell pepper, Asian greens and so on.

Flavours: Keeping it simple with ginger and garlic as our main aromatics. For the sauces, you will need oyster sauce, Tamari (or soy sauce or coconut aminos), and sesame oil. Plus some olive and butter (I love the richness it adds but you can omit it for a dairy-free version).

Please note, most oyster sauces have a little bit of added sugar. The amount used here divided by four servings isn’t very much at all BUT if you want to avoid any added sugar, you can skip the oyster sauce and add some fish sauce instead. Or look out for brands with less sugar.

My favourite brand of oyster sauce is Megachef Oyster Sauce – it’s absolutely the BEST tasting oyster sauce, in my opinion, has no MSG, artificial flavours or colours. They also make the nicest fish sauce!

How To Make Chicken Broccoli Stir-Fry

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Let’s break it down with step-by-step photos and video.

Step 1. Cut chicken breasts into strips and then cut those into bite-sized pieces. Season lightly with salt and white pepper (ideally, but regular black is also fine).
Step 2. Cut broccoli into half florets and leave small ones whole. Dice garlic, ginger and get the sauces ready.

Step 3. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the broccoli (cut side down) and cook for 2 minutes covered with a lid. This will help to steam the broccoli while also frying the bottom. Uncover, flip over and cook for 1-2 more minutes. Remove to a plate and set aside.

Step 4. Add another tablespoon of oil to the skillet and cook the chicken for 3 minutes on the first side and 3 minutes on the second side. Remove to a plate and set aside.

Step 5. Add the butter, ginger and garlic to the skillet on medium-high. Cook for about 1 minute or until it’s starting to turn golden and aromatic.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

Step 6. Return the chicken and broccoli and pour in the sauces. Stir fry for about a minute together and serve.

Nutrition Notes

This low-carb chicken and broccoli stir fry is designed for four servings but you could serve it as two larger meals or prepare a side dish. Pretty nutrient-dense, especially high in vitamins C and K, B-vitamins (including B12 and folic acid), zinc, and magnesium. Good amounts of iron, potassium and vitamin E.

Here are the nutrition macros for 3 serving options:

Chicken Broccoli Stir-Fry (no sides): 335 calories, 12.5 g total carbs, 4.5 g fibre (8 g net carbs), 36 g protein, 16.3 g fat.

Chicken Broccoli With 1 Cup Cauliflower Rice cooked with a little butter: 387 calories, 17.9 g total carbs, 6.3 g fibre (11.6 g net carbs), 38.2 g protein, 19.5 g fat. Extra fibre and vitamin C!

Chicken Broccoli Stir Fry With 1/2 cup cooked Basmati rice: 456 calories, 39 g total carbs, 4.5 g fibre (34.5 g net carbs), 38.4 g protein, 16.5 fat.

More Healthy Chicken Recipes

Full Recipe

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

Quick and easy, Chinese-style chicken broccoli stir-fry that is low-carb, keto, and gluten-free friendly. Serve as is, with cauliflower rice, regular rice, noodles, or quinoa (nutrition notes for all options provided above). 

• Prepare chicken. Cut chicken breasts into strips and then cut those into bite-sized pieces. Sprinkle lightly with a little salt and pepper (white pepper is ideal for Chinese flavours).
• Prepare broccoli. Cut broccoli into half florets and leave small ones whole. Dice the ginger and garlic and measure out the sauces (mix them in one bowl for ease). 
• Stir-fry broccoli. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the broccoli (cut side down) and cook for 2 minutes covered with a lid. This will help to steam the broccoli while also frying the bottom. Uncover, flip over and cook for 1-2 more minutes. Remove to a plate and set aside.
• Stir-fry the chicken. Add another tablespoon of oil to the skillet and cook the chicken for 3 minutes on the first side and 3 minutes on the second side. Remove to a plate and set aside. 
• Add aromatics & finish the stir-fry. Add the butter, ginger and garlic to the skillet on medium-high. Cook for about 1 minute or until it’s starting to turn golden and aromatic. Return the chicken and broccoli and pour in the sauces. Stir fry for about a minute together and serve. 

Notes

See Ingredients notes above for sauces and substitutions.

Nutrition

• Serving Size: About 1-1.5 cups
• Calories: 335
• Sugar: 2.8 g
• Sodium: 1151.6 mg
• Fat: 16.3 g
• Carbohydrates: 12.5 g
• Fiber: 4.2 g
• Protein: 36.1 g
• Cholesterol: 106.9 mg

Keywords: Chicken Broccoli Stir Fry, Chicken Broccoli, Stir Fry, Chinese, Oyster Sauce Chicken Broccoli, Low Carb, Keto, Gluten-Free

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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