Chicken and Broccoli Stir Fry

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I love takeout, who doesn’t?  But if I can provide delicious takeout inspired meals from my kitchen and know exactly what ingredients are being put into the food even better.


I want to share a version of Chicken and Broccoli that is sauteed, not fried in oil which is typical in many Chicken and Broccoli recipes.  Even though I have eliminated the oil, this healthy version is still packed full of flavors sure to be a hit. In this recipe I use ingredients found in many Chinese inspired dishes such as hoisin sauce, soy sauce, rice vinegar, chili paste and fresh ginger.  Combining all these ingredients together creates a sauce full of flavor that is tossed with the chicken and broccoli.  To complete the dish, serve over rice and garnish with scallions or green onions along with sesame seeds.  I choose to substitute sesame seeds for flax seeds.  It still gives that little crunch and texture as sesame seeds but the flax seeds provide the health benefits of omega-3 that it is commonly known for.   

Looking for more takeout inspired recipes?  Here are a few from the menu-
Chicken Satay with Peanut Dipping Sauce



Chicken and Broccoli Stir Fry

Ingredients
1/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced
1/2 teaspoon ground fresh chili paste (Sambal)
2 tablespoons cornstarch, divided
1 pound chicken breast cut into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound broccoli crowns 
1 teaspoon garlic, minced
flax seed or sesame seed for garnishing (optional)
green onion or scallions for garnishing (optional)

Directions
In a medium bowl combine chicken stock, soy sauce, tomato paste, hoisin sauce, rice vinegar, brown sugar, ginger, chili paste and 1 tablespoon cornstarch.  Stir until blended and set aside.

Generously spray a large skillet or wok with non-stick cooking spray.  Toss chicken with remaining 1 tablespoon cornstarch, salt and pepper.  Add coated chicken to skillet and cook over medium heat, stirring frequently until chicken is cooked, no longer pink in the center and juices run clear, about 7-10 minutes.   Add broccoli and garlic and cook until broccoli is slightly tender, about 3-4 minutes.  Stir in sauce, reduce heat to low and cook until sauce is heated, about 2 minutes.  Remove from heat.  Garnish with sesame seed and/or scallions and serve. 

Comments

  1. says

    I could have stir fry everynight. It feels so healthy yet it’s almost always high in sodium. I like all these recipes you’ve posted. I’ve never put tomato paste in mine – that’s unusual. I’ll have to try it next time I make mine.

    Thanks for sharing!

  2. Anonymous says

    I just made this for dinner tonight, and it is SO TASTY!! Thank you SO MUCH for sharing! I didn’t even use tomato paste or chili, but it turned out well.

  3. Cindy B says

    I loved the recipe but would not use the tomato paste next time, it made it not seem very asian to me. My husband asked me if it was a buffalo chicken sauce lol. Was still good and the recipe was wonderful but I didn’t get the tomato paste part. Thank you though!

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