Best Chicken And Broccoli Chinese Takeout Style Recipes

CHICKEN AND BROCCOLI (CHINESE TAKEOUT)

Chicken and Broccoli (Chinese takeout) image

Chicken and Broccoli with Brown Sauce is an easy Chinese Takeout Style dish that is perfect for a weeknight dinner. Juicy chicken, crisp broccoli in the best Chinese Style brown sauce.

Provided by Lauren

Categories Dinner

Time 20m

Number Of Ingredients 8

Ingredients

2 pounds boneless skinless chicken breasts (chicken breasts, cut in small pieces)
1/2 teaspoon garlic powder
3 tablespoons brown sugar
1 tablespoon cornstarch
12 ounces chicken broth
4 tablespoons soy sauce
3 cups broccoli
2 tablespoons oil

Steps:

Cut the chicken breasts into cubes.
Brown chicken pieces in oil in a wok over medium heat.
In a medium size bowl add garlic salt, substitute soy sauce, brown sugar and 1 Cup chicken broth. Stir to mix all ingredients.
Return cut chicken pieces to wok.
Cover and simmer until chicken is done, about 5-10 minutes.
Wash and cut broccoli, steam in a veggie steamer until tender.
Remove chicken.Stir the rest of the chicken broth and cornstarch together in another bowl.
Pour in wok and stir all ingredients well and bring to a boil just long enough to thicken.
Add chicken and broccoli back into the wok spooning the sauce over it to coat it well.

Nutrition Facts : Calories 402 kcal, Carbohydrate 17 g, Protein 52 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 1605 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Chicken and Broccoli (Chinese Takeout Style) image

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Provided by Maggie Zhu

Categories Main

Time 25m

Number Of Ingredients 15

Ingredients

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

Steps:

Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
Serve hot with steamed rice or boiled noodles as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g