It’s easy to make restaurant quality meals at home like Chinese Chicken and Broccoli. It’s just like what you would get from your favorite take-out place but loaded with more veggies and less salt.
Did you know I attended culinary school?? It seems like so long ago (just 3 years ago!) but every January I remember the excitement and nervousness I felt when I started the program. I was giving up a year of my life to pursue an adult dream. I like to think going to culinary school was my best new year’s resolution.
I know you can have a blog and not be a culinary graduate, but I love that I have the education behind me. More than ever, I’m the go to girl among my group of friends for cooking questions and recipe advice. I’m even the “food consultant” for a friend’s superbowl party every year. It’s a tough job. He takes me out to a couple restaurants who can cater the party and then I pick the best option. See what I mean, super tough.
One of the reasons why I started The Tasty Fork was to share restaurant style meals anyone can make at home… with everyday ingredients… for less money. Being in control in your kitchen is one of the best gifts you can give to your family. Restaurant Style Chicken and Broccoli tastes just like something I would order from our local Chinese restaurant. It’s loaded with broccoli, carrots, fresh ginger and garlic. The sauce is super simple by using pantry staples and has very little salt. Warm up some brown rice and you have a family friendly meal on your table in 30 minutes.
Healthy eating at home is totally possible!! You can make restaurant style meals at home and your family will love this Chinese Chicken & Broccoli. It’s one of my favorite take-out fake out recipes!
- 1 pound thinly cut chicken breast, cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp, plus 1 tsp cornstarch
- dash of salt
- 1 tbsp dry white wine
- 1 tbsp dark sesame oil
- About 1/3 cup water
- 3 tbsp vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 2 carrots, sliced
- 3/4 to 1 tsp red chili flakes,
- 1 tbsp hoisin sauce
- Cooked rice for serving.
- In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, honey, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, wine, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water in a separate bowl. Set aside.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets, carrots and the remaining garlic, ginger, 2 tablespoons of water, and season salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli mixture to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Serve with rice.