6-Ingredient Chinese Chicken

This post may include affiliate links.

It’s after 6pm. You’re struggling through rush hour, trying to make it home in time to fit in a workout, throw in a load of laundry, and maybe watch the latest episode of Scandal. How can you possibly be expected to cook dinner, too? You sigh, envisioning another evening rifling through the stack of takeout menus in your drawer, choosing a heavy, greasy, sodium-filled meal made with ingredients you don’t entirely recognize. It may taste good at first, but after the first few bites, you’ll be feeling weighed down and just a bit guilty.

But your evening doesn’t have to go down that road! At SkinnyMs., we’re happy to provide our readers with healthy, clean eating versions of their favorite takeout entrees. Our 6-Ingredient Chinese Chicken is made with only healthy ingredients, and because it contains only six ingredients, it’s a cinch to shop for and prepare. It’s a perfect weeknight dinner, even on those nights when you’re schedule feels hectic.

Our marinade is so packed with flavor, it only needs 20 minutes in the fridge to flavor your chicken. Mix together light soy sauce, hoisin sauce, chili sauce, and minced ginger, coat your chicken, and let sit while you look through the mail or water your plants. Your lean, protein-rich chicken breasts only need a few minutes of cooking, and then you can add them to any whole grain you like for a complete and satisfying meal. We like to add a side of bok choy or broccoli for an extra dose of green!

6-Ingredient Chinese Chicken

Tips for Navigating the Chinese Take-Out Menu

Yields: 4 servings | Serving Size: 3/4 cup chicken | Calories: 190 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 255 mg | Carbohydrates: 3 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 25 g | SmartPoints (Freestyle): 4


  • 1 tablespoon peeled and minced ginger (about 1" ginger root)
  • 1 tablespoon garlic chili sauce or chili paste
  • 1 tablespoon hoisin sauce
  • 1 tablespoon lite soy sauce
  • 1 pound boneless, skinless chicken breasts, sliced horizontally and then into small cubes
  • 1-1/2 tablespoons canola oil


  1. Whisk together the marinade. Put the chicken pieces in a bowl and toss well to coat evenly with marinade. Cover and place in the fridge for about 20 minutes.
  2. Add canola oil to a sauté pan over medium high heat. Once the oil is hot and shimmering (but not smoking) add the chicken pieces. Cook the chicken for 3- 5 minutes until cooked through and the juices run clear. If the chicken pieces are larger, cook longer.
  3. Serve over brown rice, brown rice noodles, or quinoa. Garnish with chopped cilantro or chopped scallions, if desired.

Make sure that you subscribe to our newsletter, so that you don’t miss out on anything SkinnyMs.

For more tasty recipes, healthy lifestyle tips, and whole body workouts, check out our Facebook page and follow us on Pinterest.

We’d love to hear what you think of this post, or what you’d like to see on our site. Leave us a comment in the comments section below.


free email series

5 Secrets to Transform Your Eating Habits

New tips & recipes to feel & look great!

20 Comments on "6-Ingredient Chinese Chicken"

  1. Dick Herbert  October 11, 2016

    i order the Slow Cooker Recioe Book have not received it. Is there Site i go to to download it?
    Thanks for your help

    • Dalicia Ramey  October 11, 2016

      Hi Dick. The link was just resent to the email that includes “11937”. Please check your inbox and spam/junk folders. Thank you.

  2. Melissa Fay  January 8, 2017

    Is it sweet chilli sauce or hot chilli sauce?

    • Gale Compton  January 9, 2017

      Melissa, Either will work, it depends on your preference. I like the sweet. 🙂

  3. Christine  February 16, 2017

    Do these points include the grain it is put on or is that additional points?

    • Kym Votruba  February 16, 2017

      The points are only for the 6-Ingredient Chinese Chicken. If you serve it with a grain, there will be additional points.

  4. Clarine Ellis  March 23, 2017

    May I be placed on your newsletter list. Thank you

  5. Linda  August 7, 2017

    I made this tonight for dinner. It was excellent. Before I put the chicken in the pan I sauted some red peppers and sliced mushrooms and then added the chicken. I didn’t add rice or noodles but had cauliflower rice instead. OMGoodness it was fantastic! Thank you for a great low carb dinner.

  6. Becky  November 22, 2017

    I made this tonight with shrimp and added some broccoli and sweet peppers. It really did come together quickly and was very tasty. It had enough kick from the chili sauce and the sauce flavor was yum. Will definitely make again!

  7. Bethani  December 21, 2017

    Can you use Extra virgin olive oil instead of canola oil?

    • Jennifer Hanford  December 22, 2017

      Hi Bethani, yes, using extra virgin olive oil is just fine. Thanks!

  8. Mary Nell  February 1, 2018

    I am new to figuring out points. Do the points come from the marinade since chicken breasts are zero points now?

    • Gale Compton  February 3, 2018

      Mary, Using the freestyle calculator, the smartpoints are still at 4.

  9. Connie  August 4, 2018

    Please sign me up for your newsletter

    • Gale Compton  August 4, 2018

      Connie, Do you have a different email address than the one you listed? This email has already been added. Maybe check your Spam folder for the newsletter. Could that be the problem? 🙂

  10. Maddison  March 25, 2019

    Will it hurt anything to mix up a batch to put in the fridge and then take out a serving st a time to cook fresh? Will it hurt the chicken to be in the marinade for a few days?

    • Nichole Furlong  March 25, 2019

      I would only marinate chicken (in general – for any recipe, not just this one) for up to 24 hours.

  11. Jill  July 7, 2019

    Sounds wonderful. I have had really good luck putting meat in ziplock bag with marinade and putting into freezer. When I remove it, I put in refrigerator to thaw and then cook (or put bag in cold water for a little while, and then cook). This should work for small meals, I would think.

    • Erin Milller  July 8, 2019

      Be sure to let us know what you thought and how it worked out for you, Jill! 🙂


Leave a Comment

Your email address will not be published.