Skip the takeout and make this Chinese chicken and broccoli at home. It’s simple and tastes even better than your local restaurant.
Ever since I was little, my favorite thing to get when we ordered Chinese or went to a Chinese restaurant was chicken and broccoli. I love love love it. I love the sauce and the freshness of the broccoli. I even love the way the sticky white rice tastes all by itself. It’s something I really miss now that we live in France, and I must say – French Chinese food is just not the same as American Chinese food.
Over the past year or so, I’ve been testing out all sorts of Chinese recipes from Pinterest and other places on the internet, but I never found one that I thought stood its ground against the real deal. Finally, I think I’ve found the ONE. The sauce has the perfect texture and creaminess, and the broccoli – which needs to be cooked just right – is the perfect amount of crispness.
How do you make Chinese chicken and broccoli?
There are a few simple things you can do to ensure that this recipe turns out as great – if not better – than Chinese chicken and broccoli take out.
- Slice the chicken against the grain. This makes gives chicken the perfect texture and makes it more like restaurant style chicken and broccoli.
- Steam the broccoli. It needs to be cooked just right. I used a vegetable steamer, but you can steam it in the microwave, too. Just make sure you don’t steam it too long because it’s going to be cooked a little more when it’s added to the sauce.
Why do we use baking soda in Chinese chicken and broccoli?
The baking soda causes a chemical reaction with the vinegar that’s in the sauce. That’s why we don’t add mix it together right away. But, when they do come together, they cause a foaming reaction that creates a light and airy sauce.
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Chinese Chicken and Broccoli
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large head of broccoli, crowns only, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 tablespoons vegetable oil
- 1 tablespoon water
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup + 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons water
- Mix the marinade ingredients in a small bowl - pour oven chicken.
- Marinate the chicken while preparing the sauce and broccoli. Steam broccoli for just 3 minutes - set aside. In a small bowl, whisk together the sauce ingredients.
- In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add chicken with its marinade and a 1/4 cup (about half) of the sauce mixture. Sauté until chicken is golden brown, stirring frequently.
- Add remaining sauce and the steamed broccoli. Cook for 2 minutes to thicken sauce or until broccoli is tender, but still crisp.
- For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.
Recipe adapted from Rainy Day Gal.
Looking for other Asian inspired recipes? These are some of my favorites:
- Chinese Cashew Chicken
- Quick Peanut Noodles
- Broccoli Slaw Stir Fry with Garlic-Ginger Teriyaki Suace
- Sweet Garlicky Glazed Snow Peas
- Asian Meatball Satay with Peanut Sriracha Sauce