Honey Garlic Chicken and Broccoli is a simple recipe made with pieces of chicken and broccoli florets in a savory-sweet glaze, made without pork or shellfish. So, it's kosher.
This Chinese-American-style chicken and broccoli dish is delicious and simple to make.
The mixture of savory from the soy sauce and sweet from the honey creates a delicious blend of flavors for the pieces of tender chicken breast and crunchy broccoli.
This simple, budget-friendly meal is made of bite-size pieces of chicken breast, coated and fried until golden, then smothered in a flavorful glaze of honey, soy sauce, and garlic, with optional Sriracha for heat.
A terrific chicken dinner option for busy weeknights, it's quick to make and brings homemade takeout from your stove to your table in less time than it normally takes for delivery!
Made without pork or any shellfish ingredients, this budget-friendly, homemade takeout is perfect for anyone avoiding those ingredients. And it's kosher.
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What do you need to make this honey garlic chicken with broccoli recipe?
These are all you need to make this recipe.
boneless chicken breast
broccoli
cornstarch
soy sauce
honey
sriracha sauce for spiciness (optional)
granulated garlic
oil for frying
sesame seeds for garnish, if desired
What's good about broccoli?
Broccoli is part of a group called "cole" crops, which also includes Brussels sprouts, cabbage, kale, and collard greens.
It began growing in the Mediterranean over 1500 years ago and was grown in the Roman Empire. By the 18th century, it had spread throughout Europe and was brought to North America by Italian immigrants sometime in the 19th century.
Broccoli is considered to be a healthy vegetable. It contains vitamins, nutrients, and fiber, and it is low in calories!
Frequently Asked Questions (FAQs)
What is honey garlic chicken and broccoli?
Honey garlic chicken and broccoli is a simple chicken and vegetable dish made with tender chicken and broccoli florets in a sweet and savory honey garlic glaze.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs can be used instead of chicken breast. Cut them into bite-size pieces so they cook evenly.
Can I use frozen broccoli?
Yes. Frozen broccoli can be used, although fresh broccoli will have a firmer texture. If using frozen broccoli, cook it according to the recipe and make sure any excess water is drained before adding it to the dish.
How do I keep the broccoli from getting too soft?
Cook the broccoli just until tender rather than overcooking it. This helps it retain some of its texture after being coated with the sauce.
Can I make honey garlic chicken and broccoli ahead of time?
Yes. Store the cooked chicken, broccoli, and sauce in a covered container in the refrigerator for up to 3 to 4 days. Reheat until hot before serving.
What can I serve with honey garlic chicken and broccoli?
Serve it with white or brown rice, fried rice, or noodles. Rice is especially good with the savory-sweet honey garlic glaze.
What is Chinese-American food?
Chinese-American cuisine is a style of Chinese cuisine that developed in the United States as Chinese immigrants adapted their cooking to local ingredients and American tastes. As a result, many Chinese-American dishes differ significantly from traditional dishes of China.
Chinese immigrants began arriving in the United States in large numbers in the mid-19th century, including people who came during the California Gold Rush and to work on the Central Pacific Railroad. Many settled in Chinatowns and established businesses, including restaurants.
Early Chinese restaurants often served miners, railroad workers, and other American customers. As Chinese restaurant owners adapted their cooking to the ingredients available to them and the tastes of their American customers, new dishes and variations developed.
Over time, these adaptations became part of a distinct Chinese-American culinary tradition. Familiar dishes such as chop suey, chow mein, and American-style fried rice became popular in the United States.
Chinese-American cuisine isn't simply traditional Chinese food served in America. It grew from Chinese cooking while also reflecting the ingredients, tastes, and dining culture of the United States.
How did kosher Chinese food come about?
It is well known that Jews, especially those with ties to New York, love Chinese food. You can find kosher Chinese restaurants in many predominantly Jewish neighborhoods. In Cedarhurst, New York, for example, there are two within a couple of blocks-both excellent. And don't even get me started on Brooklyn.
There's even a popular joke about the Jewish love of Chinese food:
"According to the Jewish calendar, the year is 5749. According to the Chinese calendar, the year is 4687. That means for 1,062 years, the Jews went without Chinese food."
The joke dates back to at least 1989, although no one seems to know exactly when it originated.
The connection between Jewish and Chinese food goes back to New York's Lower East Side in the late 19th and early 20th centuries, when Jewish and Chinese immigrant communities lived and worked in close proximity. Chinese restaurants became increasingly popular with Jewish New Yorkers, and the tradition of eating Chinese food became an enduring part of Jewish-American culture.
By the early 20th century, Chinese restaurants were well established in New York's Jewish neighborhoods. They were affordable, often open on Sundays, and offered a type of food that was different from the traditional Jewish restaurants and delis of the time. The fact that Chinese cooking generally used little dairy also made some dishes seem more compatible with Jewish dietary traditions, although Chinese restaurant food was not actually kosher.
But what about Jews who did keep kosher?
In 1959, Sol Bernstein, the son of kosher butcher and deli owner Schmulka Bernstein, began serving Chinese food at Bernstein-on-Essex, his kosher delicatessen on Manhattan's Lower East Side. Bernstein is often credited with pioneering kosher Chinese food in the United States.
Sol adapted Chinese dishes to meet kosher requirements, using kosher beef, veal, and chicken in place of pork and leaving shellfish off the menu. His restaurant offered traditional Jewish deli foods alongside Chinese dishes, creating a unique combination that became enormously popular.
Schmulka Bernstein had operated a kosher butcher shop and smokehouse on the Lower East Side for decades. Sol's deli, which opened in the late 1950s at 135 Essex Street, became known as Bernstein-on-Essex, although many people simply called it Schmulka Bernstein's after his father.
The restaurant's slogan was "Where kashrut is king and quality reigns," and Bernstein-on-Essex became a destination for Jewish diners looking for Chinese food they could enjoy while keeping kosher.
Sol Bernstein continued operating the restaurant until his death in 1992. His contribution to the history of kosher Chinese food remains part of the fascinating connection between Jewish and Chinese food culture in New York.
Love Chinese-American chicken dishes? Try these!
Honey Garlic Chicken and Broccoli
A delicious kosher Chinese-American chicken and broccoli dish with sweet honey, garlic, and savory soy sauce.
Ingredients
- 2 to 2½ lbs boneless chicken breast, cut into approximately 1-inch (bite-size) pieces.
- 1 pound (or more, if desired) broccoli florets
- ¾ cup cornstarch + 2 tablespoons
- ½ cup soy sauce
- ½ cup honey or to taste
- 1 tablespoon sriracha sauce or to desired spiciness (optional)
- 1 teaspoon granulated garlic
- oil for frying
- sesame seed to garnish if desired.
Instructions
- Mix soy sauce, honey, sriracha, garlic, and 1 cup of water together in a medium-sized sauce pan and bring to a boil on a medium-high heat. Then lower the heat to low.
- Place the cornstarch, less 2 tablespoons, in a bowl and add to it 2-3 tablespoons of the mixture into it and mix well until you've created a smooth slurry (you can use water instead of the mixture if you like).
- Add the slurry back into the mixture in the sauce pan and mix well. Then, turn off the heat.
- Take the chicken pieces and coat them with the remaining 2 tablespoons of cornstarch (you can use a large bowl or a bag).
- Pour enough oil into a large frying pan to cover the bottom (around ⅑" high) and place on medium heat.
- When the oil is ready (sprinkle a little corn starch into the oil, and when it sizzles, it's ready), place the coated chicken cubes in the hot oil (don't crowd—cook in batches if your frying pan isn't big enough), and fry for a little while on all sides until cooked through.
- Pour the sauce over the cooked chicken pieces, add the broccoli, and gently mix to coat.
- Garish with sesame seeds if desired.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 881Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 101mgSodium: 3728mgCarbohydrates: 159gFiber: 9gSugar: 56gProtein: 49g
