Chinese Broccoli and Chicken

This recipe is a combination of a few recipes I’ve used over the years.  It’s great if you have a lot of broccoli to use up.  Use both the broccoli florets and stalks; just peel and chop the stalks.  It’s ideal over brown rice, but I think also works well tossed with penne pasta in the summer.

Chinese Broccoli and Chicken

  • 3 Tbsp hoisin sauce
  • 1 Tbsp soy sauce or tamari
  • 1 tsp vinegar (I use brown rice vinegar)
  • 1 Tbsp honey
  • 1 Tbsp grated ginger
  • 1 tsp lemon juice
  • 2 Tbsp canola oil
  • 1 medium onion, sliced or chopped
  • 2 or 3 garlic scapes, chopped
  • one head broccoli (florets and stalks)
  • 2 cooked chicken breasts or chicken sausages, chopped (or substitute with baked tofu; see below)
  • cooked brown rice or penne pasta
  • cashews (optional)
  • sesame seeds(optional)
  • toasted sesame oil (optional)

Prepare the sauce:  combine the hoisin sauce, soy sauce, vinegar, honey, ginger and lemon juice in a cup or bowl.  Heat the oil in a skillet or wok.  Add the onion and garlic scapes and saute till the onion is tender.  Add the broccoli and saute till it is bright green and just tender.  Add the chicken or tofu just till heated through.  Add the prepared sauce and toss thoroughly.  Spoon over rice or toss with pasta, and then top with the cashews, sesame seeds, and sesame oil, if using.

Baked Tofu (from Moosewood Restaurant Cooking for Health):  Toss 1/2 pound cubed extra-firm tofu with 1 Tbsp each of sesame oil, soy sauce, and ketchup.  Bake at 400 degrees for about 30 minutes.


2 responses to this post.

  1. It would be nice to know how much chicken you used in this recipe, sista!


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