There are a lot of recipes on my blog that are healthier versions of what would normally be a very caloric meal. I love recreating food to make it more healthy, but still tasty! One of my favorite cuisines to “healthify” is Chinese. American Chinese food is my absolute best friend and worst nightmare. I could eat Chinese food all day, every day until the day I died – but I would also weigh about 1000 pounds!
We all know that moderation is key when it comes to eating the less healthy foods you love. Obviously I’m not going to cut Chinese food out of my diet completely. But even having Chinese food only once a week is still not really the best option (more like once a month). That’s where recipes like this Chicken & Broccoli Stir-Fry come in! By making my own versions, I can get the taste and feel of Chinese cuisine without the hefty calorie pricetag.
Here are some other “healthified” Asian dishes I’ve made recently:
- Asian Glazed Drumsticks
- Orange Beef
- Peanut Chicken Stir-Fry
- Shanghai Noodle Stir-Fry
- Moo Goo Gai Pan
- Baked Tempura Veggies
- Shrimp Pad Thai
- Spinach Egg Drop Soup
- Thai Peanut Butter Sauce
- Sweet & Sour Chicken (recipe coming soon!)
Chicken & Broccoli Stir Fry (adapted from Very Culinary’s recipe)
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 1/2 cups cooked rice
4 cloves garlic minced, divided
1/2 tsp ground ginger
4 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
1/2 tablespoon cornstarch
1/2 tablespoon + 1/4 teaspoon salt
1/2 cup + 1/4 cup water
4 tablespoons canola oil
1 large head broccoli, chopped into florets
1 teaspoon Sriracha
In a medium bowl, toss the chicken with half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, and 1/2 tablespoon salt.
Marinate at room temperature for 15 minutes.
In a small bowl, mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over high heat.
Add the broccoli and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon salt and Sriracha sauce.
Stir-fry until the broccoli is bright green and tender-crisp (about 4 minutes), transfer to a plate.
Pour another 2 tablespoons oil in the pan and add the chicken mixture.
Stir continuously until the chicken is brown and cooked through, 5-6 minutes.
Return the broccoli to the pan and toss to heat through.
Bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired.)
Serve over white rice.