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Better (and healthier!) than Chinese takeout; Chicken & Broccoli Stir-fry (GF, DF)

We rarely order Chinese takeout. First off, I'm a native New Yorker and suburban Boston Chinese food has really never done it for me. Second, we don't have a restaurant close by that does GF Chinese and third, I just don't feel great after eating it - even the GF Chinese my husband occasionally brings home from Boston (MSG? too much sodium?). There is something to be said for really good Chicken & Broccoli Stir-fry though, ammiright? Reminds me of Friday nights with my family, growing up on Long Island.

If you follow me regularly, you know that I love using #Skinnytaste recipes, and this one did not disappoint! I just LOVE a 30 min one pan meal that tastes great. My family loved this one - even my picky eater who despises chicken, asked for seconds!

I served with leftover rice that I made in the #inastapot earlier in the week. Get the instructions here. I doubled the cook time for brown rice.

A few tips & hacks:

  • If you're really pressed for time, use pre cut broccoli and the 90 second microwave rice that comes in a pouch - once the sauce is poured over it, trust me, no one will know!

Shortcut: Microwaveable RIce
  • You can prep the chicken ahead of time! Slice and cook the chicken according to the recipe directions, cool, cover & refrigerate. Mix up the sauce with the exception of the cornstarch, which you can whisk in right before cooking. Chop the garlic and ginger, wrap it up and refrigerate.

  • Mirin can be pricey, but once you have this meal, I assure you it will go into frequent rotation.

  • If you want leftovers (and you will because everyone knows Chinese food leftovers are the best), double the recipe

  • I'm used coconut palm sugar instead of white sugar, and I might even cut it down to 1/2 TBSP next time. The Mirin is quite sweet.


Find the link to the original recipe below!

Eat Well,


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