Looking for a Chinese takeout Chicken and Broccoli copy cat recipe? This is by far the closest I’ve come so far to the real thing. It has all the same flavors you’ll find at your favorite Chinese restaurant. It’s sweet and salty with just a touch of heat.
The best part is that it takes only minutes to prepare. Start to finish, I think it took me about 30 minutes to make. To get a flavorful, filling and semi-healthy meal on the table on a weeknight in 30 minutes is almost a miracle.
I like using chicken tenderloins for these types of recipes because they are a bit easier to cut into chunks. Feel free to use chicken breasts though if you prefer. You can eat just the chicken and broccoli alone or you can serve it over rice. For a quick solution, I love using the Uncle Ben’s Ready Rice packets that take only 90 seconds in the microwave.
Chicken and Broccoli
adapted from Table for Two
1 -2 lbs boneless, skinless chicken tenderloins (or breasts)
1 whole bag frozen broccoli florets
1 cup low salt soy sauce
1/4 cup honey
1 teaspoon minced garlic
2 tablespoon sesame oil
2 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon cornstarch
Uncle Ben’s Ready Rice packets
1. In a large bowl, whisk together all of the sauce ingredients. Cut tenderloins into 1″ pieces then toss in the sauce. Let rest for 10 minutes.
2. While chicken is marinating, prepare broccoli as desired. I followed the microwave directions on my bag instead of boiling. Don’t cook broccoli completely though or it will get too soggy. You want it still a bit crisp. Rinse in cold water and set aside.
3. Heat a large deep skillet on medium heat with a touch of veggie oil. With a slotted spoon, remove chicken from sauce marinade and add to pan. As chicken cooks, add some of the remaining sauce to the chicken little by little until you have enough to coat the chicken and maybe some for the rice if you like.
4. When chicken is done, add the broccoli. Turn stove to low and continue to cook until broccoli is heated through. Enjoy over rice!