The Best Keto Chinese Chicken and Broccoli

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

The Best Keto Chinese Chicken and Broccoli

One of the most popular Chinese takeout dishes is chicken and broccoli. It is super simple yet packs bags of flavor. Luckily, we have the BEST Keto version of this famous dish. Prepared with garlic, ginger, onions, sesame oil, and soy sauce, this dish is umami, fragrant, nutty, and absolutely delicious. If you are a fan of Keto Chinese food, then you will love this recipe.

Can you use frozen broccoli?

Absolutely! You can use frozen broccoli the same way you’d use fresh in this recipe.

Can you prepare this recipe using different proteins?

Of course, you can. Keto-friendly Chinese food can be easily customized. You can use ground turkey, flank steak, or shrimp in place of the chicken. Simply cook it separately, then add it to the skillet at the end.

Is this Keto Chinese chicken and broccoli recipe gluten-free?

The only ingredient containing gluten in this recipe is soy sauce. Soy sauce is usually made of fermented soybeans and wheat. To make this recipe gluten-free, replace the regular soy sauce with the same amount of gluten-free soy sauce, or 2/3 cup tamari.

Can you omit the xanthan gum from this Keto Chinese broccoli recipe?

Unfortunately, you cannot. The xanthan gum thickens the sauce and gives it that stickiness associated with many Chinese dishes. Without it, the chicken and broccoli will be swimming in a thin sauce. Start with 1 teaspoon of xanthan gum; if the sauce isn’t as thick as you like after it simmers, then add another ¼ or ½ teaspoon.

  • Net Carbs

    5.1 g

  • Fiber

    2.3 g

  • Total Carbs

    7.5 g

  • Protein

    46.5 g

  • Fats

    23.2 g

429 cals

The Best Keto Chinese Chicken and Broccoli

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken breast, skin removed before cooking

    Chicken breast, skin removed before cooking

    4 large - split

  • Oil

    Oil

    4 tbsp

  • Red onion

    Red onion

    0.25 small

  • Broccoli, raw

    Broccoli, raw

    0.25 bunch

  • Garlic

    Garlic

    4 clove

  • Ginger

    Ginger

    1 tsp

  • Soy sauce, low sodium

    Soy sauce, low sodium

    0.5 cup

  • Vegetable broth, bouillon or consomme, low sodium

    Vegetable broth, bouillon or consomme, low sodium

    0.75 cup

  • Vinegar White Distilled

    Vinegar White Distilled

    1 tbsp

  • Erythritol Granulated

    Erythritol Granulated

    3 tbsp

  • Sesame oil

    Sesame oil

    2 tsp

  • Crushed Red Pepper Flakes

    Crushed Red Pepper Flakes

    1 tsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    1 tsp

  • Sesame seeds

    Sesame seeds

    1 tbsp

Recipe Steps

steps 6

25 min

  • Step 1

    Thinly slice the chicken breasts into bite-size pieces and season them with pepper. Meanwhile, chop the broccoli into bitesize florets, mince the garlic, grate the ginger, and chop the onion. Add 2 tbsp of oil into a large skillet over high heat.
    Step 1
  • Step 2

    Once the oil is hot, add half the chicken and spread it into one layer. For the first 3-4 minutes, don’t stir to allow the chicken to caramelize from the bottom. Stir and cook for another 2 minutes, then remove it and transfer it to a plate. Repeat with the second batch of chicken.
    Step 2
  • Step 3

    To a small bowl, add the broth, soy sauce, vinegar, sesame oil, erythritol, and xanthan gum. Whisk until the sweetener is dissolved. Set aside.
    Step 3
  • Step 4

    Add the remaining oil to the skillet. Add the onion and cook for 2-3 minutes. Then, add the broccoli, garlic, ginger, and pepper flakes.
    Step 4
  • Step 5

    Cook for another 1-2 minutes, constantly stirring, until fragrant. Pour the sauce over the broccoli, add the chicken, and stir. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 2-3 minutes until it thickens. If the sauce is still thin, add ¼ or ½ tsp xanthan gum until you reach your desired consistency.
    Step 5
  • Step 6

    Take the pan off the heat, taste, and adjust seasoning if needed. Divide between 4 plates. Garnish with sesame seeds, and serve immediately.
    Step 6

Comments 9

  • Jazy14

    Jazy14 2 years ago

    Added some cashews, an awesome Dîner!!!

    • Tkay

      Tkay 2 years ago

      How much onion do you use? It’s not listed and is it in the calorie count? Also if it’s too thin add another 1/4to 1/2 tsp of what? It doesn’t say.

      • Tgauthier1

        Tgauthier1 2 years ago

        In the ingredient list it gives exact weight measurements. And you will use the xantham gum to thicken.

    • SplendidAvocado671018

      SplendidAvocado671018 2 years ago

      Just made this last night. I put it over a little cauliflower rice. It was fantastic

      • ValA

        ValA 2 years ago

        Loved this recipe but it is super salty. I used brags liquid aminos and would reduce the amount and add a little more broth. Other than that this is a recipe I’ll use again!

        • Jazy14

          Jazy14 2 years ago

          Try with tamari sauce, it makes all the diffence

      • Chandra

        Chandra 2 years ago

        Can you substitute monk fruit sweetener for the erythritol?

        • UnbelievableArugula517676

          UnbelievableArugula517676 a year ago

          Yes

        • recipewriter

          recipewriter 2 years ago

          Sure