Skinny Chicken Broccoli Stir Fry
Recipe type: Healthy Chicken Dish
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Yield: 4 servings
Difficulty: Easy
  • 3 tablespoons sesame oil
  • 2 organic grass-fed (or pastured) skinless, boneless chicken breasts, cubed
  • 2 cloves garlic, minced
  • 3 small carrots, thinly sliced
  • 15 ounces frozen chopped broccoli florets, thawed
  • 8 ounces sliced water chestnuts, drained and thoroughly rinsed
  • ½ cup dry white wine
  • 2 tablespoons organic honey
  • 2 teaspoons sesame seeds
  • 2 teaspoons ground ginger
  • 3 tablespoons USDA certified organic soy sauce
  • ½ teaspoon organic corn starch (optional)
  • 3 tablespoons scallions, chopped (optional)
  1. Heat ½ tablespoon sesame oil in a wok or large sauté pan over medium heat. Add the cubed chicken and cook until lightly browned and cooked through, about 5-7 minutes. Transfer chicken to a bowl, cover, and set aside.
  2. Add 2½ tablespoons sesame oil to the pan, along with the garlic and carrots. Cook until carrots begin to soften, about 3-4 minutes. Add the thawed broccoli florets and drained water chestnuts, along with the white wine. Stir and cook until wine reduces by about half, about 3-4 minutes.
  3. Add honey, sesame seeds, ground ginger, and soy sauce. Add the cooked chicken back in, and stir until well combined. If desired, add corn starch to thicken sauce (optional). Serve stir-fry over brown rice or quinoa. Top with fresh, chopped scallions (optional).
Nutrition Information
Serving size: 4 Calories: 377 Fat: 13.4g Saturated fat: 2.4g Carbohydrates: 40.2g Sugar: 13.4g Sodium: 758mg Fiber: 4g Protein: 16.6g Cholesterol: 33mg
Recipe by Jen Elizabeth's Journals at