Chicken & Broccoli Stir Fry (Low Carb)

“This is a quick and easy meal and a great use for left-over rotisserie chicken. My Mom created this when she and my Dad were on a low-carb diet, but you can make this with regular sugar and using cornstarch to thicken the sauce as well.” – April Ferre

Low-Carb Chicken & Broccoli Stir Fry

Course: Main Courses – Poultry


  • 1 Cup Water
  • 1 1/2 Teaspoon Thicken Thin (Not Starch)
  • 1 1/2 Teaspoon Chicken Base or Bouillon
  • 1 Tablespoon Lite Soy Sauce
  • 1/4 Teaspoon Sesame Seed Oil
  • 2 Packets (4 Teaspoons) Splenda
  • 3 Cups Broccoli Florets
  • 1/2 Cup Onion Sliced & Quartered
  • 2 Cups Mushrooms Sliced
  • 1 Clove Garlic Minced
  • 2 Chicken Breasts Cooked & Cubed
  • 1 to 2 Tablespoons Cooking Oil
  • 1 Teaspoon Butter


  • Make sauce by combining first 6 ingredients. Bring to a boil and cook for 1 to 2 minutes. Set aside.
  • Steam broccoli. While broccoli is cooking, heat oil. Sauté onion and minced garlic until garlic starts to brown. Add butter, then mushrooms and cook until almost done.
  • Add chicken; cook until heated through. Add broccoli. Pour desired amount of sauce over cooked ingredients. Cook for an additional 1 to 2 minutes, making sure sauce covers all ingredients.

2005 Original Recipe – Calla Ferre