Keeping It Clean Chinese Chicken and Broccoli

We’ve all been there a million times before. You’ve trained your tail off and/or had a long day and the thought of some wonderful Chinese food is keep-it-clean-chinese-chicken-and-broccoli-blog%2fpinterest-10%2f19%2f16whispering sweet nothings into your ear. The problem, of course, is those sweet nothings are actually a boatload of calories and waist-expanding excess. So we’ve reached a bit of a standoff here. Which do you choose; the comfort and loving embrace of your stomach’s desire, or eat clean (blah)? May I suggest a compromise?

Below you’ll find a quick and easy way to have the best of worlds, taste and the control over the ingredients finding their way into your digestive system. This bad boy will take you a good 30 minutes to make but at the same time, you’re able to have a solid choice to work with. Plus with the amount this makes you can pack up some leftovers for lunch or dinner later in the week. Enjoy!

The Ingredients

  • 1 pound chicken breast (about 2 breasts), cubed (or I use ground chicken and it works great!)
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1 -inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1-2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
The Directions
  1. In a large bowl, toss the chicken with the scallion whites, just about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, sherry, and sesame oil. Marinate at room temperature for 10-15 minutes. Mix the remaining cornstarch with 1/3 cup water.
  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and set off to the side.
  3. Make sure to get the skillet hot again, and then heat about 2 more tablespoons oil. Add the chicken and chili flakes if you’re using them. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. A quick check with a thermometer never hurts and is quick and easy, you want to have your meat temp over 165 degrees.
  4. Add the hoisin sauce, return the broccoli to the pan and toss to heat through.
  5. Stir in the reserved cornstarch mixture and bring to a boil to thicken the sauce. Add more water if need to thin the sauce, again only if necessary. Feel free to taste and season with salt and pepper, if you’d prefer a little more spice.
  6. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice of your choosing.

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