Chicken and Broccoli Stir Fry
I love takeout, who doesn’t? Â 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.  Â
Looking for more takeout inspired recipes? Â Here are a few from the menu-
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 crownsÂ
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. Â Stir until blended and set aside.
Generously spray a large skillet or wok with non-stick cooking spray. Â Toss chicken with remaining 1 tablespoon cornstarch, salt and pepper. Â 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. Â Add broccoli and garlic and cook until broccoli is slightly tender, about 3-4 minutes. Â Stir in sauce, reduce heat to low and cook until sauce is heated, about 2 minutes. Â Remove from heat. Â Garnish with sesame seed and/or scallions and serve.Â
Delicious! We eat chicken and broccoli in this house all the time. I’ve saved this recipe!
I definitely love takeout but much prefer to make it at home to control the nutrition. This looks fabulous. Asian cuisine is one of my favorites!
Great job making a delicious meal without using oil, especially since it is a stir fry. Also, I love hoisin sauce.
I love all the different sauces and I’m totally in love with broccoli, call me crazy!
YUM! Jennifer, this sounds fantastic!! Love the healthy spin on it!
xx
Katie {Epicurean Mom Blog}
I love making healthy versions of takeout at home. Not only is it so much better for you it’s a lot better on the wallet too!
Good thing I just bought some chicken breasts and have a whole bag of frozen broccoli in the freezer. Now I know what’s for dinner tonight!
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!
wow your blog is amazing and love this recipe! thanks for sharing 🙂
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.
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!
This was so salty I could hardly stand it! My kids were so excited but to much salt in everything.