Chicken & Broccoli

Dave and I always say we would probably pick Asian food if we only could have one type of food for the rest of our lives.  It’s too hard to decide within that realm… we LOVE spicy Thai food, Szechuan, good old Chinese takeout, Vietnamese, Sushi… it’s all so good!  I try really hard to not order takeout during the week, so sometimes I end up picking recipes during my menu planning that are healthier versions of some of our favorite takeout dishes.  And subsequently needing to buy a Costco size jug of low sodium soy.

I’ve been teasing my Instagram followers who apparently REALLY wanted the recipe for this dish.  I guess not only is it tasty but it was really darn pretty too.
The recipe I made was adapted from a Food Network Kitchen recipe, with a few changes to make it a little bit healthier.  I recently started weight-watchers again, so as I post recipes for you I will also try and include weight watchers smart points values so those of you who are on the plan too can easily pick up and make them!

Chicken & Broccoli

Recipe Adapted from:  Food Network Kitchens
Servings: 2
WW Smart Points:  7 points per serving

1/2 lb chicken breast, cubed
3 scallions, sliced thin and separated whites from greens
3 garlic cloves, minced
1 inch piece of peeled fresh ginger, minced (or 1/2 T pre-crushed ginger)
4 Tablespoons Soy Sauce, divided
1 Tablespoon plus 1 teaspoon Cornstarch
1 teaspoon Kosher Salt
2 Tablespoons Mirin, divided
1 Tablespoon Sesame Oil
1 large head Broccoli or 2 small – trimmed and sliced stalks with medium florets, separated
5oz Baby Spinach (one bag)
1 Tablespoon Hoisin
1 teaspoon Crushed red Pepper
Garnish:  Sesame Seeds optional
Serve with:  Rice or Rice noodles
1)  In a medium bowl, mix 1 teaspoon of cornstarch, 1 Tablespoon of mirin, 1/2 Tablespoon sesame oil, and 2 Tablespoons of soy sauce.  Add the scallion whites, half the garlic, half the ginger, and kosher salt.  Add the raw chicken and mix together, let marinate at room temp for 15 minutes.
2)  Mix the Tablespoon of cornstarch with 1/3 cup water.
3)  Heat a large non-stock skillet over high heat.  Add the remaining 1/2 Tablespoon sesame oil and heat.  Add the broccoli stems first and stir fry for about a minute.  Add the florets and the rest of the garlic, ginger, 2 Tablespoons of water, and season with some salt and pepper.  Cook until broccoli is bright green but still crisp (a few minutes) then add the spinach, stirring until it wilts.  Transfer to a plate.
4)  Get the skillet hot again and spray with cooking spray.  Add the chicken and crushed red pepper if you’re using that.  Stir-fry until the chicken loses the raw color and gets a little brown, about 3-5 minutes.  Add the hoisin sauce and remaining Tablespoon of mirin and then return the broccoli mix to the pan.  Toss to heat through.  Stir in the reserved cornstarch/water mixture and bring the chicken to a boil.  Add additional soy sauce or water if needed.
5)  Serve over rice or rice noodles and garnish with sesame seeds and scallion greens.

A few ways you can modify the recipe:  Add more chicken, extra veggies like a red bell pepper, green beans, snap peas, etc.  You can even add sriracha to the marinade if you want it to be a little spicier too!
I made adjustments to the original recipe to make sure it was a little healthier but made sure that it still had all that great flavor by adding some extra soy, mirin, and the scallions for garnish.  This take-out fake-out holds up to the real stuff!  It’s so good!  Enjoy 🙂

You may also want to check out one of my other favorite recipes:


Miso Glazed Salmon





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