Chicken and Broccoli Stir Fry
I am a sucker for a good chinese food take out night. The flavor, the greasiness, the dumplings (I am obsessed with dumplings), and the overall deliciousness of the cuisine. I know that American-style chinese food is not necessarily compatible to the real deal in China, and American-style chinese food tends to have a significant amount of sugars, sodium, and soy sauce, which causes my belly to get upset pretty quickly. I have always wanted to dabble at making a stir fry, so I figured tonight was the perfect night to do so.
I love recipes that call for simple ingredients, such as this one. I’ll keep the narrative light on this recipe but will say that I swear by Coconut Aminos. Coconut aminos acts as soy sauce and even sometimes a teriyaki when sugar is added, as it’s made directly from a coconut and has a lot more nutrients than soy sauce. I don’t prefer soy products so this is a great alternative, especially when paired with rice wine vinegar and a toasted sesame oil.
Here’s what you’ll need:
- 1 bag pre-cut broccoli florets (or two small heads of broccoli cut at the florets)
- 1 lb chicken breast
- 3-4 tbsp rice wine vinegar
- 3-4 tbsp toasted sesame oil
- 3-4 tbsp coconut aminos
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 bundle of stir fry rice noodles
To start, dice the chicken breasts into smaller bite size pieces. Heat a large pan to medium heat and add in oil and minced garlic. Add the chicken to the pan and begin to cook until all pieces are fully white, they are more than likely not cooked through but the chicken will cook as you layer in the sauce and broccoli. Add the broccoli and the sauces (coconut aminos, rice wine, and sesame oil). I would also add that you can lessen or increase the amount of each sauce as you desire. I also added a sprinkle of salt and pepper and red pepper flakes for good measure and a nice kick! Cover and let sit for a few minutes until broccoli becomes soft, and stirring occasionally.
Meanwhile, Boil 4-5 quarts of water. Add in the stir fry noodles and turn off the heat. Let the noodles soak for 8-10 minutes and add them to the chicken and broccoli. The sauce will start off thin, but as the noodles are added and stirred, the noodles will absorb the sauce so feel free to add a bit more of rice wine vinegar or even 1/4 cup water if you desire. I promise frontloading the 3-4 tbsp of all of the liquids will be just enough.
The results are a lighter, healthier, and umami-satisfying version of the OG Chicken and Broccoli from your local take-out. NOMaste 🙂