Homemade Chicken and Broccoli Chinese Take Out is a surprisingly easy meal to make that will make you question why you’ve been spending so much money (and points) on ordering out.
Just like ordering take out, this is the meal I make when I don’t feel like cooking--when I get home and realize I have nothing planned or prepared since I’m actually not the best at sticking to a meal plan.
This chicken and broccoli is not only low in
I know homemade Chinese food doesn’t sound like a lazy and quick meal, but hear me out. This chicken and broccoli is my “emergency meal” when I haven’t fully meal planned, but there’s no chance in hell I’m running back to the supermarket.
This is so damn good. The whole cooking time is done in about 20 minutes, cooked in one big pan, and it is incredibly satisfying. With a little planning, I’ll pick up white rice from a Chinese restaurant on the way home.
More often than not, I’ll mix one bag of Trader Joe’s Cauliflower Stir Fry with a bag of Trader Joe’s Chicken Fried Rice. Yes, I can make white rice at home, but if I’m making this, I’m already thinking about takeout, so half takeout is a fair compromise.
Tips for prepping chicken and broccoli
I’ve got two tips for slicing the chicken. If I buy a big family pack of chicken breast, I butterfly the breasts and portion them out for dinner and the freezer pretty much the day after I shop.
Usually, I’ll get two nicely portioned chicken breasts, but if I mess up and have a scraggly looking second piece, I thinly slice for stir fry. Without fail, I’ll have enough for at least one dinner and if I don’t, I’ll slice up one of the better-looking chicken breasts to have a full meal’s worth.
If you are not breaking down a big package of chicken and you find it difficult slicing chicken so thin, throw it in a freezer about an hour before you need it; the chicken will freeze a little, but it won’t be rock solid. The chicken will be firmer and easier to slice, and it’ll thaw super quickly because of how thin it is.
The recipe below serves 6 and is only 2sp per serving. I’m warning you now, you’re going to want to do a double batch. Not because the serving is small (Roughly 1 ¼ c serving for only 2sp), but because it is that good.
My daughters devour it. My sister in law who “hates Chinese food” devours it. If you want leftovers, double this bad boy because people will definitely be going back for seconds.
DwardCooks Chicken and Broccoli
- 4 chicken breasts thinly sliced
- 2 medium onions thinly sliced
- 2/3 c soy sauce
- 1/4 c brown sugar
- 1 c beef broth
- 1/4 c corn starch
- 3/4 tsp grated ginger I use the tubes they sell in the produce section
- 1 tsp red pepper flakes
- 4 cups cooked broccoli I use 1-2 microwavable steamed broccoli bags
- canola oil cooking spray
- Mix soy sauce, red pepper flakes, ginger, and brown sugar in a bowl. Meanwhile, cook the package of broccoli in the microwave.
- In a separate bowl, combine broth and cornstarch until it is in a slurry (an even but slightly thick and pasty liquid). Combine both of these only after you’ve mixed the cornstarch into a slurry. The sauce should be a pale brown (don’t worry, it’ll get thick and dark).
- Heat a wok, cast iron, or large nonstick pan. Spray the pan liberally, and cook thinly sliced onions and chicken on medium until chicken is fully cooked. The chicken will take a few minutes depending on thickness and cut style. I did these pretty thinly so they only took about 4-5 minutes.
- Remove the chicken and onions from the pan, and pour in the sauce mixture. Once the sauce mixture thickens, add the onions and chicken back in.
- Add the cooked broccoli as well.
If you like this recipe, try my turkey potstickers!