A Chinese takeout classic made at home! It’s so delicious and easy that it will make you think twice about delivery!
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!
If you’re trying to eat healthier and avoid the high-calorie Chinese takeout, try making your own at home. You’ll save money and extra pounds!
**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.
Loved this recipe! Haven’t had chinese chicken and broccoli since I became gluten free 4 years ago and this was always my favorite this to order. I substituted regular rice with cauliflower rice and came out delicious!
I’m so glad you enjoyed it, Christine! Good to know that it was good with cauliflower rice, I’ll have to give that a try 🙂
Hi, I was wondering shouldn’t there be some baking soda in the meat mixture to tenderize the meat?