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
- Rinse and chop your broccoli. You can also use 1 packet of thawed frozen organic broccoli.
- In a wok or large pot, add 2 cups of bone broth. Feel free to use any broth you have on hand.
- Grate in 1 tbs of fresh ginger and allow to simmer until broccoli is almost soft.
- 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!
- Add in 2 tbs of coconut aminos. Let the mixture simmer for another minute.
- 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
- 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.
- Serve immediately and top with sesame seeds.
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?