I love Chinese takeout, specifically chicken and broccoli. And egg rolls… and wonton soup. However, since I can’t have gluten anymore it’s all a thing of the past. I’m most upset about the wonton soup. I guess I’ll have to work on a gluten-free version!
Most asian dishes are pretty easy to make gluten-free as long as the soy sauce you’re using doesn’t contain any wheat. I’ve found that La Choy brand is naturally gluten-free! Another alternative is to use tamari, which is just a richer flavored soy sauce. Both work great in this recipe!
If you don’t need this to be gluten-free, simply use whatever your favorite soy sauce is.
First up, marinate the chicken. Marinating the chicken helps to maximize flavor as well as tenderize it. I mix together sesame oil, soy sauce, ginger, and garlic, coat the chicken and let it sit at room temperature for 30 minutes. I like to marinate at room temperature because it speeds the process up a little bit and the meat cooks more evenly.
If you want to do this step ahead, you certainly can – the chicken can marinate in the fridge for up to 6 hours. I recommend then letting it sit at room temperature for 30 minutes before you cook it.
I actually prefer this version over the takeout! It has a fresher flavor and you get to control what goes in it. No MSG here! A lot of Chinese restaurants use oyster sauce or hoisin sauce in the chicken broccoli – both can contain msg and unnecessary ingredients. To create that same sort of flavor, I mix a little honey into the sauce to cut the richness of the soy and add that hint of sweetness the takeout version has.
If you are a beef with broccoli fan, you can easily swap out the chicken for beef. Also, don’t forget to top with scallions – it makes the dish in my opinion. The takeout version certainly doesn’t include any scallions!
**3/10/2015** I’ve updated this recipe slightly. I make this dish a few times a month and I’ve tweaked it a little bit to get a more authentic taste! The takeout version most likely contains hoisin sauce or oyster sauce – both contain wheat and are out of the question for me. So, to mimic those dark, complex sauces I increased the soy sauce (and decreased the sesame oil) and added a small amount of honey to cut the rich soy flavor and add a little sweetness. It worked like a charm and is pretty close to takeout!
- 1 lb. Boneless Skinless Chicken Breasts, sliced into thin strips
- 2 Tablespoons Sesame Oil
- ¼ Cup Soy Sauce (La Choy brand is naturally gluten-free!)
- 1 Teaspoon Freshly Grated Ginger Root
- 2 Cloves Garlic, finely minced
- 1 Tablespoon Peanut Oil
- 2 Cloves Garlic, finely minced
- 1 Large Head Broccoli, cut into florets and each floret cut in half
- Kosher Salt and Freshly Ground Black Pepper
- 1 Bunch Scallions, sliced into ½-inch pieces
- 2 Tablespoons Cornstarch
- 1½ Tablespoons Honey
- ¾ Cup Chicken Stock
- ½ Cup Soy Sauce (La Choy brand is naturally gluten-free!)
- Cooked White or Brown Rice, for serving
- Additional Scallions, for garnish
- Combine the chicken pieces with the sesame oil, soy sauce, ginger, and garlic into a medium bowl. Toss well to coat and allow it to marinate at room temperature for 30 minutes, or in the refrigerator for up to 6 hours.
- Heat the tablespoon peanut oil in a wok or large skillet over high heat until very hot. Add in the garlic and stir-fry quickly for 10 seconds. Add in the broccoli and stir-fry for 3-5 minutes or until crisp-tender. Season the broccoli with salt and pepper and add in the scallions, cook for 30 seconds more.
- Push the broccoli to one side and add in the marinated chicken (along with the marinade). Cook for 3-5 minutes.
- Meanwhile, whisk the chicken broth, soy sauce, and honey with the cornstarch until smooth and then add to the chicken and broccoli mixture. Bring the whole mixture to a boil. Cook the chicken and broccoli until the sauce has thickened and the chicken is fully cooked - about 2 minutes longer.
- Serve the chicken and broccoli over cooked rice and top each portion with scallions.
- I recently discovered the La Choy brand of soy sauce is naturally gluten-free! Tamari can also be used as it's naturally gluten-free and is a dark, rich soy sauce.