Photo of Garlicky Chicken and Broccoli by WW

Garlicky Chicken and Broccoli

SmartPoints® value per serving
Total Time
1 hr 20 min
20 min
30 min
Ever wonder the secret to really tender chicken stir-fry? A simple egg white-cornstarch marinade and easy poaching technique gives juicy results every time.


Egg white(s)

1 large

Rice cooking wine

2 Tbsp, or sherry wine


3 Tbsp, divided

Kosher salt

2 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), use thin cutlets, thinly sliced

Low sodium soy sauce

3 Tbsp


2 Tbsp

Dark brown sugar

4 tsp

Chili sauce

2 tsp, such as sambal oelek (or to taste)

Sesame oil

2 tsp

Minced garlic

1 Tbsp

Ginger root

1 Tbsp, fresh, minced

Uncooked broccoli

5 cup(s), cut into bite-size pieces

Reduced-sodium chicken broth

1 cup(s)

Uncooked scallion(s)

4 medium, thinly sliced


  1. In a glass dish, whisk together egg white, rice wine, 45ml (3 Tbsp) cornstarch and salt; add chicken and toss to coat. Cover dish and marinate chicken for 30 minutes (or overnight).
  2. In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce and remaining 10ml (2 tsp) cornstarch; set aside.
  3. When ready to cook, bring a large pot of water to a boil; remove chicken from marinade and add to pot (discard marinade). Poach until chicken is cooked through, about 5 minutes; drain well and set aside.
  4. Heat oil in a large nonstick skillet (or wok) over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increase heat to medium-high; cover skillet and cook until broccoli is crisp tender, about 5 minutes. Stir in chicken and reserved sauce; reduce heat to low and simmer until thick, about 3 minutes. Garnish with scallions and serve. Yields about 250ml (1 cup) per serving.