In college, Chinese takeout used to be a staple of mine. But now that I eat lighter and smarter, creating healthier versions of my favorite Chinese fast foods became a top priority.
Chicken and Broccoli Stir Fry was a meal I used to eat a lot, because I assumed it was one of the “healthier” choices, having chicken and broccoli in it.

Little did I know. But now I can make my own light and healthy Chicken Broccoli Stir Fry for a lot fewer Points and with minimal effort. This stir fry tastes authentically delicious….even my kids gobbled it up! And at just 6 Smart Points per serving, I’m able to enjoy one of my favorite Chinese foods without ruining my day.

chicken broccoli stirfry

Chicken Broccoli Stir Fry Recipe

Calories380.41 kcal
Carbohydrates28.02 g
Fat17.04 g
Protein32.32 g
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


Servings: 4 servings
  • 1 lb chicken breasts - skinless, boneless
  • 1 lb broccoli florets
  • 1 onion - small, diced
  • 8 oz mushrooms - sliced
  • 1 cup fat free chicken broth
  • ¼ cup whole wheat flour
  • 1 tbsp whole wheat flour
  • cup reduced sodium soy sauce
  • 2 tbsp honey
  • 4 garlic cloves - minced
  • 1 tsp ginger - fresh, grated
  • 2 tsp sesame oil - toasted
  • 1 tbsp coconut oil - divided


  • Cut chicken breast into bite sized pieces, and pat dry with paper towels. In a large bowl, toss chicken with 1/4 cup flour until all pieces are evenly coated.
  • To make sauce, whisk together chicken broth, soy sauce, honey, sesame oil, garlic, ginger, and 1 tbsp flour.
  • Heat a large skillet over medium high heat, and then add in 1/2 tbsp coconut oil. Once oil is hot, add in chicken pieces, and make sure to spread out evenly in pan. Let chicken cook for a minute, then stir fry for about 5 minutes, or until chicken is browned. Remove chicken and set aside.
  • Add remaining coconut oil to pan. Once oil is hot, add in onions, broccoli, and mushrooms. Stir fry for about 3-4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
  • Turn heat to medium, and add the sauce into the vegetables. Bring to a boil, stirring constantly. Simmer for about 2-3 minutes or until sauce is thickened.
  • Stir in chicken, and then cook for another minute to heat. Serve over rice or noodles, if desired. And garnish with sliced green onions (optional).


The entire recipe makes 4 servings
The serving size is about 1 1/2 cups


Calories: 380.41 kcal (19%)Carbohydrates: 28.02 g (9%)Protein: 32.32 g (65%)Fat: 17.04 g (26%)Saturated Fat: 6.37 g (40%)Polyunsaturated Fat: 3.53 gMonounsaturated Fat: 5.42 gTrans Fat: 0.12 gCholesterol: 72.58 mg (24%)Sodium: 1118.87 mg (49%)Potassium: 962.55 mg (28%)Fiber: 5.71 g (24%)Sugar: 11.12 g (12%)Vitamin A: 800.86 IU (16%)Vitamin C: 102.16 mg (124%)Calcium: 111.22 mg (11%)Iron: 9.26 mg (51%)
Main IngredientChicken Recipes
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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

1 Comment

  1. Gareth Marples Reply

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