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Chinese Chicken and Broccoli
Source: Chef Becker

Chicken breasts sauteed with ginger, broccoli, and mushrooms.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 251.4
Total Carbs 19.9 g
Dietary Fiber 4.1 g
Sugars 2.3 g
Total Fat 5.4 g
Saturated Fat 0.8 g
Unsaturated Fat 0.7 g
Potassium 873.1 mg
Protein 31.6 g
Sodium 628.8 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless skinless chicken breasts
8 oz  Mushrooms, shiitake, dried
1 lb  Broccoli, fresh
3 tbsp  fresh ginger root
3 tbsp  garlic cloves, chopped
0 1/2 cup  chopped scallions
2 tsp  safflower oil
1 tsp  sesame oil
0.3333 cup  low sodium soy sauce
2 cup  cold water
2 tbsp  cornstarch
  1. Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes. Remove them straining the soaking water through a sieve or cheese cloth and reserve water. Slice up the mushrooms and set aside.
  2. Meanwhile, slice up the chicken into thin pieces and coat with 1 tbsp. soy sauce, sesame oil, and 2 tbsp. cornstarch. Allow the chicken to marinate for 20 minutes.
  3. In a heated wok or large sauté pan, add the safflower oil and briefly fry the chicken strips.
  4. Add the ginger and garlic and toss together coating evenly. Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked. Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.

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