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Take Out Chicken Broccoli

There is nothing better than ordering a quick takeout meal when you are crunched for time, and my favorite is chicken broccoli! But sometimes, you have a bit more time and you want something fresher – that is where this recipe comes in.

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Course Main Course

Cuisine Chinese

Ingredients

Chicken

2-3 boneless skinless chicken breast washed and sliced into thin chunks
3 tbsp water
1 tbsp oyster sauce
1 tsp corn starch
1 ½ tsp veggie oil

Marinade

1 cup chicken stock microwave for a minute or so before combining
1 ½ tsp sugar
2 tsp dark soy sauce optional (if you use this, reduce the amount of soy sauce)
2 tbsp soy sauce
1 tsp sesame oil
⅛ tsp white pepper
1 tbsp rice wine vinegar

4 cups broccoli florets
3 cups shredded carrots or thin sliced carrots
2 cloves of garlic
2 tbsp cornstarch
1/4 cup water

Instructions

In a large bowl, add cut chicken, water, oyster sauce, cornstarch, a splash of soy sauce, and vegetable oil. Using gloves, mix ingredients well. Set aside to marinate – remember the longer you marinate – the better the flavor.
In a small bowl, combine cornstarch and water to make a thickening slurry.
Bring water to a boil, then add salt. Add broccoli, and let soften for about 2-3 minutes and then quickly remove and set aside.
In a container or bowl add chicken stock and microwave for a minute or so. Then add the sugar, soy sauces, oyster sauce, white pepper, and sesame oil. Whisk with a fork till everything is combined.
In a hot wok or large pan, add oil and sear the chicken (drain the liquid as much as possible) If the chicken was cut thin enough and wok is hot enough, this should take about 4 minutes to sear and turn white color. (it will cook more in marinade later.) Remove chicken and set aside.
Add more oil to the wok and add in carrots. Saute carrots a bit then add in the chopped garlic. (can season with a little pepper if you like – soy sauce is salty so I don't recommend adding more salt)
Add rice wine vinegar to help you stir fry the carrots. Remove and set aside.
Add marinade to pan and mix in the corn starch slurry. Whisk till thick.
Toss in chicken, carrots, and broccoli and stir fry together mixing every so often so that all the ingredients are incorporated.
Serve with rice and enjoy! (Top with some toasted sesame seeds if you want to add a little texture)

Video

Who Doesn’t Love Take Out

Ok, I am going to be completely honest. Most weeks, I may order take out about three times a week probably. Life is hectic, schedules get crazy, and take out is quick and convenient – even if it is a little expensive sometimes. I pay for convenience. But, let’s face it – take out is NOT healthy. So in an attempt to lose weight (unsuccessfully might I add), I thought I would try to make takeout at home. My go to Chinese takeout is chicken broccoli, dumplings, and scallion pancakes! I found this recipe for chicken broccoli on Woks of Life, which is my favorite site for all Asian Cuisine, and I made a few little changes to make it more accommodating for me – which in turn I hope is also good for you.

The Ingredients

Here is the downfall with this recipe – you need a lot of sauces that you probably do not already have at your disposal, so this recipe might cost you some money at first. I bought them and then experimented with the sauces and different kinds of recipes so I would get the most use and not have wasted ingredients. Now, getting these ingredients may be hard if you do not have an Asian section in your neighborhood. But – have no fear, Althea is here. I am going to link everything you may need RIGHT HERE: