Homemade Chinese Takeout: Chicken & Broccoli

January 20, 2016
homemade chinese takeout image

For this week’s WIAW, I’m sharing a recipe from my dinner on Monday night: Homemade Chinese Takeout Chicken & Broccoli.

After a day of lackluster eats, I was seriously craving Chinese takeout.  However, when you have celiac, it’s always a gamble concerning soy sauce cross contamination at Asian restaurants. I decided it wasn’t worth the risk and made a knock-off version at home.


This recipe is delicious, easy and on the table in 10 minutes. Even better, it can be modified to fit almost any therapeutic diet.

As is, my recipe is gluten-free, paleo, soy-free, grain-free and nut & peanut free. Vegan or vegetarian? Sub chicken for tofu and bone broth for vegetable broth. Did I mention there is NO vegetable oil or frying involved, but it tastes decadently rich…

This recipe serves 1, but it’s easy to double or triple for more people.


    • 3 oz. rotisserie, baked or boiled chicken
    • 2 heads of broccoli
    • Coconut aminos (or tamari if you can tolerate soy)
    • Fresh ginger
    • Bone broth or chicken broth
    • No sugar added sunflower seed butter (or any nut butter of choice if you can tolerate nuts or peanuts)
    • Sesame seeds for garnish

ginger broccoli for chicken and broccoli image


  1. Rinse and chop your broccoli. You can also use 1 packet of thawed frozen organic broccoli.
  2. In a wok or large pot, add 2 cups of bone broth. Feel free to use any broth you have on hand.
  3. Grate in 1 tbs of fresh ginger and allow to simmer until broccoli is almost soft.
  4.   Cut 3 oz. of rotisserie chicken and put in the simmering broth. Let the broccoli, chicken, ginger and broth simmer for a minute or two, which allows the chicken to get extra juicy!
  5. Add in 2 tbs of coconut aminos. Let the mixture simmer for another minute.
  6. Mix in 1 heaping tbs of sunflower seed butter and stir until it coats everything. Peanut butter would likely taste amazing here, but I can’t have peanuts so I’ll never know :-(
  7. Keep the heat on and allow mixture to thicken for another minute or so. You know it’s done when about half of the broth has evaporated, and the chicken and broccoli are in a brown sauce.
  8. Serve immediately and top with sesame seeds.

chinese takeout chicken and broccoli recipe image

Interested in other toppings: try thai basil, chopped green onion, sriracha, hot chili oil, a fried egg and/or seaweed. The sky is the limit!

This recipe can be made with any vegetables or protein. I’ve made a delicious shrimp version with spinach & broccoli as well as a chicken version with carrot zoodles. You can also serve it over your favorite grain, which soaks up the brown sauce.

Having a hot, nutritious and (most importantly) delicious meal on the table in under 10 minutes is a win for me any night of the week.

Join the Conversation!

What are your favorite Chinese takeout items? Have you ever tried to recreate them at home?

Anna Walker signature image


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  • Reply Diana January 20, 2016 at 12:45 pm

    This looks SO easy and SO delicious!

    • Reply Anna January 20, 2016 at 12:46 pm

      Thanks, Diana- it totally is!

  • Reply Ashley @ A Lady Goes West January 20, 2016 at 2:25 pm

    Yummy!!! Looks great, and I don’t even need to avoid gluten. :)
    Ashley @ A Lady Goes West recently posted…Because change can be goodMy Profile

    • Reply Anna January 20, 2016 at 2:37 pm

      Thanks, Ashley!

  • Reply Sandra January 20, 2016 at 3:16 pm

    Tempted to add mushrooms too. Looks delicious.

    • Reply Anna January 20, 2016 at 3:19 pm

      Great idea! :)

  • Reply Sheena @ Paws and Pavement January 21, 2016 at 12:44 pm

    This sounds so good! When I crave takeout it’s always Chinese and I resist the urge because my stomach always hurts afterwards, too much fried stuff.

    • Reply Anna January 21, 2016 at 12:47 pm

      Me too! It always looks so good but afterwards I’m like, ugh, why did I do this to myself ?

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