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Healthy Chicken and Broccoli dish served in a Chinese takeout style

Healthy Chicken and Broccoli Chinese Takeout

This Healthy Chicken and Broccoli Chinese Takeout recipe is a lighter, homemade version of a classic dish, featuring tender chicken, seasonal broccoli, and a glossy sauce made with simple pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts, thinly sliced into strips about 1.5 lbs
  • 2 medium onions, thinly sliced
  • ⅔ cup low sodium soy sauce (or tamari or coconut aminos) for a lighter flavor
  • ¼ cup brown sugar
  • 1.5 cups low sodium beef broth can use chicken broth as an alternative
  • ¼ cup corn starch for thickening the sauce
  • ¾ teaspoon grated ginger can use tube ginger from the produce section
  • 1 teaspoon red pepper flakes adjust to taste
  • 4-6 cups cooked broccoli can use microwavable steamed broccoli bags
  • as needed spray canola oil cooking spray

Method
 

Preparation
  1. Slice the chicken breasts thinly across the grain into strips so they cook quickly and stay tender. Thinly slice the onions into half-moons. Pat the chicken dry with paper towels.
Cooking
  1. Place a wok or large nonstick pan over medium-high heat. Spray with canola oil cooking spray or add a tablespoon of neutral oil.
  2. Add the sliced onions first and stir for 1–2 minutes until they begin to soften. Add the chicken in a single layer and cook, stirring occasionally, for about 5–10 minutes until fully cooked and lightly browned.
  3. While the chicken cooks, heat the broccoli according to package directions or steam/blanch fresh broccoli.
  4. In a medium bowl, combine the soy sauce, grated ginger, brown sugar, and red pepper flakes. Whisk until the sugar mostly dissolves.
  5. In a separate bowl, whisk together the cold beef broth and corn starch until totally combined and smooth.
  6. Once the chicken is cooked, remove it along with the onions from the pan. Pour the soy sauce mixture into the hot pan and immediately whisk in the cornstarch broth slurry. Stir continuously as the sauce warms and thickens.
  7. Once the sauce is thick, return the chicken, onions, and broccoli to the pan. Toss until evenly coated and heated through.
  8. Serve over steamed rice or noodles and garnish with sesame seeds or sliced green onions.

Notes

For a spicier variation, consider adding more red pepper flakes or a splash of hot sauce. Can adjust the dish with alternative proteins like flank steak or tofu. Store leftovers in an airtight container for up to 3–4 days.