Sunday, March 20, 2011

Takeout at Home: Chicken and Broccoli

My friend Christina recently hosted a blogging challenge involving a popular takeout cuisine - Chinese food! She posted a link to an article on and asked her readers to select a meal they would like to try out. She has been sharing all of the results on her blog: Tales From a Mad Men Kitchen.

We LOVE Chinese and probably order once or twice a month, so I was excited to participate in this challenge. We are boring creatures of habit. We might get sweet and sour chicken or chicken lo mein or the occasional egg roll, but we always order chicken and broccoli. So when I saw this recipe, I knew that's what I wanted to cook.

We absolutely loved this dinner. It didn't taste really like our local restaurant, and I might decrease the amount of ginger next time, but this was a huge success. Luckily, this was on a night when I was cooking late so the kids had already eaten; the two of us alone finished it so there wouldn't have been enough. Next time I'll for sure double it. Isn't one of the best parts about Chinese take out the leftovers?

Chicken and Broccoli
slightly adapted from

  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus
  • 2 tablespoon water, divided
  • 1/2 teaspoon garlic powder
  • 1 lb boneless, skinless chicken thighs or breasts, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1/4 cup chicken broth
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice

  • In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

    Add chicken and toss.

    In a large skillet or wok over medium high heat, stir-fry chicken in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

    Stir-fry broccoli and onion in remaining oil for 4-5 minutes. If necessary, deglaze with about 1/4 cup chicken broth.

    Return chicken to pan.

    Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

    Cook and stir for 2 minutes.

    Serve over rice.


    1. We are Chinese food lovers too! Thanks for sharing this. I can't wait to make it for my Husband and I.

    2. Made this tonight and it was delish! Thanks :)


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