Learn how to prepare this amazing Skinny Chicken Broccoli Stir Fry recipe so you can enjoy great flavors at lunch.
With this recipe, you will not only have a delicious lunch, but the opportunity to delight your whole family with this recipe for Skinny Chicken Broccoli Stir Fry.
Stay and learn all the secrets with this recipe!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Makes: 6 servings
What you need to make this Skinny Chicken Broccoli Stir Fry:
Sauce:
⅔ cup Low-Sodium Chicken Broth
3 tbsp Low-Sodium Soy Sauce
2 tbsp Light Brown Sugar
1 tbsp Cornstarch
1 tbsp Sesame Oil
1 tsp Grated Fresh Ginger
1 tsp Garlic (Minced)
Black Pepper
Stir-Fry:
1 lb Chicken Tenders (Chopped)
2 tbsp Canola Oil
1 lb Fresh Broccoli Florets
1 Vidalia Onion (Sliced)
½ lb White Mushrooms (Sliced)
How to make this Skinny Chicken Broccoli Stir Fry:
Step 1. Spray a large skillet with cooking spray. Put the skillet on medium-high heat.
Step 2. Add one tablespoon of canola oil. Add the chopped chicken to the skillet.
Step 3. Sprinkle pepper on the chopped chicken tenders.
Step 4. Stir to brown the chicken for about 5 minutes. Transfer the chicken to a bowl.
Step 5. Add the remaining canola oil to the skillet. Add the broccoli, onion and mushrooms to the skillet. Stir.
Step 6. Cook for three minutes, stirring constantly. Lower the heat to medium-low.
Step 7. Stir in the sauce until it is blended with the veggies. Lower the heat to a simmer. Cook for 3-4 minutes.
Step 8. As needed add a tablespoon of water at a time to thin the sauce.
Step 9. Add chopped chicken to the skillet. Continue to cook on medium-low for an additional minute.
Step 10. Leftovers can be stored in the refrigerator for 2-3 days.
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Skinny Chicken Broccoli Stir Fry
Ingredients
- ⅔ cup Low-Sodium Chicken Broth
- 3 tbsp Low-Sodium Soy Sauce
- 2 tbsp Light Brown Sugar
- 1 tbsp Cornstarch
- 1 tbsp Sesame Oil
- 1 tsp Grated Fresh Ginger
- 1 tsp Garlic Minced
- Black Pepper
Stir-Fry:
- 1 lb Chicken Tenders Chopped
- 2 tbsp Canola Oil
- 1 lb Fresh Broccoli Florets
- 1 Vidalia Onion Sliced
- ½ lb White Mushrooms Sliced
Instructions
- Spray a large skillet with cooking spray. Put the skillet on medium-high heat.
- Add one tablespoon of canola oil. Add the chopped chicken to the skillet.
- Sprinkle pepper on the chopped chicken tenders.
- Stir to brown the chicken for about 5 minutes. Transfer the chicken to a bowl.
- Add the remaining canola oil to the skillet. Add the broccoli, onion and mushrooms to the skillet. Stir.
- Cook for three minutes, stirring constantly. Lower the heat to medium-low.
- Stir in the sauce until it is blended with the veggies. Lower the heat to a simmer. Cook for 3-4 minutes.
- As needed add a tablespoon of water at a time to thin the sauce.
- Add chopped chicken to the skillet. Continue to cook on medium-low for an additional minute.
- Leftovers can be stored in the refrigerator for 2-3 days.
- Enjoy!
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