I turned classic Chinese chicken and broccoli into Keto Chinese Food that keeps all the savory sauce and crisp broccoli while staying at just 4 net carbs per serving.

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I used to think low carb meant boring, but this Keto Chinese Chicken and Broccoli proved me wrong. Juicy boneless skinless chicken thighs and crisp broccoli florets get tossed into a sauce that somehow tastes like the takeout I crave without wrecking my macros.

It scratches that Keto Chinese Food itch and somehow became my favorite Keto Recipes Dinner when I need something quick that still feels a little fancy. I can never predict if I’ll plate it or just eat it from the skillet, but either way it disappears fast and makes me wonder why I waited so long to try it.

Ingredients

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Chicken thighs: High in protein and healthy fats, keeps you full and cooks really tender.
Broccoli: Low carb, high fiber and vitamin C, adds crunch and bright green freshness.
Tamari or soy sauce: Gives salty umami and depth, just be careful with sodium levels.
Avocado oil: Neutral flavor, high smoke point and monounsaturated fats good for stir frying.
Toasted sesame oil: Potent nutty aroma, a little goes a long way for rich flavor.
Xanthan gum: Tiny thickener that makes the sauce clingy without adding carbs or grit.
Erythritol or monk fruit: Sweetens without carbs, can have a slight cooling aftertaste sometimes.
Garlic and ginger: Aromatic duo, adds savory, spicy and slightly sweet layers to the sauce.

Ingredient Quantities

1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced

4 cups (about 12 oz / 340 g) broccoli florets

2 tbsp avocado oil or light olive oil

1 tbsp toasted sesame oil

3 tbsp tamari or soy sauce

1/4 cup low sodium chicken broth

1 tbsp rice vinegar

1 tsp erythritol or 1 tbsp granulated monk fruit sweetener

1/2 tsp xanthan gum

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 green onions, sliced

1 tsp toasted sesame seeds (optional)

Salt and black pepper, to taste

Red pepper flakes or chili oil, optional

How to Make this

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1. Slice the 1 1/2 lb chicken thighs thinly, season with salt and pepper and toss with 1 tbsp tamari; let sit 10 minutes while you prep the rest.

2. Cut broccoli into florets and mince the garlic and ginger, slice the green onions; measure out the oils, broth, vinegar, sweetener and xanthan gum so you dont hunt for stuff midcook.

3. Whisk together the sauce: 2 tbsp tamari, 1/4 cup low sodium chicken broth, 1 tbsp rice vinegar, 1 tsp erythritol (or 1 tbsp monk fruit), 1 tbsp toasted sesame oil, minced garlic and ginger. Sprinkle in the 1/2 tsp xanthan gum and whisk vigorously so it doesnt clump.

4. Heat 1 tbsp avocado oil in a large skillet or wok over medium high heat until shimmering. Add half the chicken in a single layer, sear until browned and cooked through about 3 minutes per side, remove to a plate and repeat with the rest of the chicken using the remaining 1 tbsp oil.

5. In the same pan, add broccoli and stir fry 3 to 4 minutes until bright green and tender crisp, season with a little salt and pepper.

6. Return the chicken to the pan, pour the sauce over everything and toss constantly; the xanthan will thicken the sauce in under a minute so keep it moving until the sauce coats the chicken and broccoli.

7. Taste and adjust seasoning, add red pepper flakes or a splash of chili oil if you want heat.

8. Turn off the heat, sprinkle sliced green onions and 1 tsp toasted sesame seeds over the dish and serve hot.

Equipment Needed

1. Chef’s knife for thinly slicing the chicken and mincing garlic and ginger
2. Cutting board (separate if you want to avoid cross contamination)
3. Measuring cups and measuring spoons for the broth, vinegar, oils, sweetener and xanthan gum
4. Small bowl or liquid measuring cup to whisk the sauce in so you dont hunt for stuff midcook
5. Small wire whisk (or a fork) to mix the xanthan without clumps
6. Large skillet or wok to sear the chicken and stir fry the broccoli
7. Spatula or tongs to flip the chicken and toss everything while the sauce thickens
8. Plate or shallow dish to rest cooked chicken plus a spoon for serving sesame seeds and green onions

FAQ

Q: Is this recipe keto friendly?

A: Yes, it's low in net carbs thanks to broccoli and the erythritol or monk fruit. Tamari or soy adds flavor with very little carbs, and xanthan gum thickens without starch. Serve with cauliflower rice if you want fewer carbs.

Q: Can I use chicken breast instead of thighs?

A: Yes you can, but chicken breast cooks faster and gets dry if overcooked. Slice it thin, pat it dry, cook on high heat and watch the time, or add a little more oil or a short marinade to keep it juicy.

Q: How do I thicken the sauce without cornstarch?

A: Xanthan gum is the keto trick here. Start small, like a quarter teaspoon, sprinkle into the cold sauce while whisking so it wont clump, then simmer 30 to 60 seconds. It's super potent so add slowly.

Q: Can I make this ahead or freeze it?

A: You can make parts ahead. Cooked chicken and sauce keep 3 to 4 days in the fridge. Broccoli gets soft if frozen then reheated, so either store broccoli separately or skip freezing. If you must freeze, freeze chicken and sauce only, up to 2 months, then thaw gently.

Q: What if I need a soy free option?

A: Swap tamari or soy for coconut aminos, it's lower in sodium and works great. Use avocado or light olive oil if you cant have sesame oil, and add sesame seeds only if you're not allergic.

Q: How do I get that restaurant style sear and flavor?

A: Work the pan hot, dont crowd it, cook the chicken in batches so it browns. Deglaze with the broth and sauce to lift the browned bits, finish off with a splash of toasted sesame oil off the heat and toss in green onions for brightness.

Keto Chinese Chicken And Broccoli Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breast (same weight, slice thin and cook a little less so it dont dry out) or extra-firm tofu for a vegetarian version; press and brown tofu first so it holds up.
Avocado oil or light olive oil: use grapeseed oil or peanut oil as neutral high-smoke-point options, or coconut oil for a touch of sweetness if you dont mind the flavor change.
Tamari or soy sauce: use coconut aminos for a lower-sodium, gluten-free alternative (slightly sweeter) or liquid aminos if you want a similar salty depth.
Xanthan gum: replace with guar gum at a 1:1 ratio for similar thickening, or use 1 tsp powdered gelatin (bloom in cold broth then stir in) for a glossy, slightly softer sauce.

Pro Tips

– Pat the chicken dry and slice against the grain, then let it come close to room temp before cooking. If you dont dry it or you crowd the pan the meat will steam instead of browning, so cook in two batches if needed to get a good sear.

– Be careful with the xanthan gum, it thickens crazy fast. Sprinkle it in while you whisk the sauce or pre-disperse it in a little of the broth so it doesnt clump, and add it at the very end while tossing the pan so you dont end up with a gluey sauce. If you want a looser glaze use a little less xanthan.

– For perfectly tender crisp broccoli, cut florets into similar sizes and either blanch for 30–60 seconds then shock in ice water, or stir fry on very high heat and finish with a splash of broth and a quick lid on the pan for 30 seconds. Either way keeps the color bright and the texture right.

– Layer the flavors: add the toasted sesame oil and any chili oil at the end off the heat for max aroma, and taste before salting because tamari is already salty. Toast the sesame seeds quick in the pan and toss the green onions on top right before serving for that fresh finish.

Keto Chinese Chicken And Broccoli Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I turned classic Chinese chicken and broccoli into Keto Chinese Food that keeps all the savory sauce and crisp broccoli while staying at just 4 net carbs per serving.

Servings

servings

Calories

478

kcal

Equipment: 1. Chef’s knife for thinly slicing the chicken and mincing garlic and ginger
2. Cutting board (separate if you want to avoid cross contamination)
3. Measuring cups and measuring spoons for the broth, vinegar, oils, sweetener and xanthan gum
4. Small bowl or liquid measuring cup to whisk the sauce in so you dont hunt for stuff midcook
5. Small wire whisk (or a fork) to mix the xanthan without clumps
6. Large skillet or wok to sear the chicken and stir fry the broccoli
7. Spatula or tongs to flip the chicken and toss everything while the sauce thickens
8. Plate or shallow dish to rest cooked chicken plus a spoon for serving sesame seeds and green onions

Ingredients

1 1/2 lb (680 g) boneless skinless chicken thighs, thinly sliced
4 cups (about 12 oz / 340 g) broccoli florets
2 tbsp avocado oil or light olive oil
1 tbsp toasted sesame oil
3 tbsp tamari or soy sauce
1/4 cup low sodium chicken broth
1 tbsp rice vinegar
1 tsp erythritol or 1 tbsp granulated monk fruit sweetener
1/2 tsp xanthan gum
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, sliced
1 tsp toasted sesame seeds (optional)
Salt and black pepper, to taste
Red pepper flakes or chili oil, optional

Directions

Slice the 1 1/2 lb chicken thighs thinly, season with salt and pepper and toss with 1 tbsp tamari; let sit 10 minutes while you prep the rest.
Cut broccoli into florets and mince the garlic and ginger, slice the green onions; measure out the oils, broth, vinegar, sweetener and xanthan gum so you dont hunt for stuff midcook.
Whisk together the sauce: 2 tbsp tamari, 1/4 cup low sodium chicken broth, 1 tbsp rice vinegar, 1 tsp erythritol (or 1 tbsp monk fruit), 1 tbsp toasted sesame oil, minced garlic and ginger. Sprinkle in the 1/2 tsp xanthan gum and whisk vigorously so it doesnt clump.
Heat 1 tbsp avocado oil in a large skillet or wok over medium high heat until shimmering. Add half the chicken in a single layer, sear until browned and cooked through about 3 minutes per side, remove to a plate and repeat with the rest of the chicken using the remaining 1 tbsp oil.
In the same pan, add broccoli and stir fry 3 to 4 minutes until bright green and tender crisp, season with a little salt and pepper.
Return the chicken to the pan, pour the sauce over everything and toss constantly; the xanthan will thicken the sauce in under a minute so keep it moving until the sauce coats the chicken and broccoli.
Taste and adjust seasoning, add red pepper flakes or a splash of chili oil if you want heat.
Turn off the heat, sprinkle sliced green onions and 1 tsp toasted sesame seeds over the dish and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.