This flavorful skillet meal is simple, healthy, and will quickly become a weeknight favorite.
Full of vegetables and protein, this one-pan stir-fry is quick to prepare and makes a satisfying dinner any night of the week.
Light, tasty, and Weight Watchers-friendly.
Ingredients Needed:
1 lb chicken tenders, chopped
2 Tbsp olive oil, divided
1 lb fresh broccoli, cut into florets
1 onion, sliced
½ lb white button mushrooms, sliced
⅔ C chicken broth
3 Tbsp soy sauce (low sodium recommended)
2 Tbsp light brown sugar, packed
1 Tbsp cornstarch
1 Tbsp sesame oil
1 tsp fresh ginger, peeled and grated
1 tsp minced garlic
Black pepper, to taste
Sauce Directions:
In a bowl combine chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, grated ginger, minced garlic, and black pepper. Whisk until smooth and set aside.
Stir-Fry Directions:
Prepare a large skillet with nonstick spray and heat it over medium-high. Add 1 tablespoon of olive oil. Season the chopped chicken with black pepper and add it to the hot skillet.
Let the chicken sear undisturbed for about 1 minute, then stir and cook for about 5 minutes until browned and cooked through. Transfer the chicken to a bowl and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add broccoli florets, sliced onion, and sliced mushrooms.
Stir-fry the vegetables for about 3 minutes until the broccoli is crisp-tender. Reduce heat to medium-low.
Stir the prepared sauce again, then pour it over the vegetables. Mix to coat everything evenly and bring to a gentle simmer. Cook 3–4 minutes so the sauce thickens and the vegetables absorb the flavors. If the sauce is too thick, add 1 tablespoon of water at a time until you reach the desired consistency.
Return the cooked chicken to the skillet and stir just long enough to heat through, about 1 minute. Taste and add a little more soy sauce if desired. Serve on its own or over steamed rice.
Enjoy!
Serving: 6 | 7 smartpoints per serving
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Skinny Chicken Broccoli Stir Fry
Pin Recipe
Ingredients
- 1 lb chicken tenders chopped
- 2 Tbsp olive oil (divided into 2- 1 tablespoon
- 1 lb fresh broccoli cut into florets
- 1 onion sliced
- ½ lb white button mushrooms sliced
- ⅔ C chicken broth
- 3 Tbsp soy sauce low sodium
- 2 Tbsp light brown sugar packed
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated packed
- 1 tsp minced garlic
- Black pepper
Method
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Add the broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, minced garlic, and pepper together in a bowl. Stir to mix well.
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Set aside.
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Prep a large skillet with nonstick cooking spray.
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Heat the skillet over medium-high heat.
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Add 1 tablespoon of olive oil.
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Sprinkle chopped chicken with pepper.
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Add the chopped chicken.
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Allow to cook for about 1 minute. (Don’t stir)
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Stir the chicken for about 5 minutes or until browned.
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Transfer to a large bowl.
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Set aside.
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Add in the last 1 tablespoon of olive oil.
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Add the broccoli florets, sliced onion and sliced mushrooms to the large skillet.
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Fry for 3 minutes. (Continue to stir)
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The broccoli will be crisp but tender.
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Lower the heat on the stove to medium-low.
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Stir the sauce.
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Pour the sauce over the vegetables.
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Stir to mix well.
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Set heat to simmer to warm the sauce and vegetables.
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Cook for 3-4 minutes.
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Add 1 tablespoon of water at a time to thin out the sauce.
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Add in the chicken, cooking for almost a minute to heat the chicken and
vegetables.
(Add more soy sauce if desired.) -
Serve alone or with rice.
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Enjoy!