When it comes to eating healthy, it shouldn’t be expensive. One of my all-time favorite Chinese takeout dishes is chicken and broccoli. If you’re lucky, you can find some restaurants that use crispy chicken and not the stir fried variety.
For this recipe we’re using crispy chicken, the crust absorbs the sticky, sweet brown sauce and coats the broccoli and other vegetables perfectly. If you have a finicky eater, sneak in beans, carrots and brown rice. The sweet sauce will compliment typically bland or undesired flavors.
1 head broccoli cut into florets
1 lb. chicken thighs, boned and skinned, cut into bitesize pieces
1/2 cup vegetable oil
1/2 cup cilantro (about 1/2 bunch)
1/4 cup corn starch
2 tbsp. soy sauce
- Salt and pepper chicken
- Add corn starch and soy sauce to chicken. Mix well to coat. Cover and set aside for 10 minutes.
- Heat wok or large frying pan and add vegetable oil.
- In small batches, cook chicken pieces until golden brown and crispy (about three minutes per batch)
- Remove all but 1 tbsp. oil, add broccoli and stir fry for one minute.
- Add chicken and sauce and continue stir fry for about two minutes. Chicken and broccoli should be throughly coated.
- Add cilantro and scallions and cook for one minute. Leave about 1 tbsp. of cilantro and scallions for garnish later.
Sweet brown sauce
1 cup water
2 cloves garlic, chopped
1 tsp. chopped ginger (or 1/4 tsp ginger powder)
1/2 cup brown sugar
1/4 cup soy sauce
1/4 tsp. lemon juice (optional)
1 tsp. corn starch
- In a small pot, add water, brown sugar, soy sauce, ginger and garlic. At low-medium heat, bring to a boil.
- Create slurry using corn starch and 1 tbsp. water. Add to sauce, reduce heat.
- Continue to cook at low heat until sauce thickens to molasses consistency.