Easy Chicken and Broccoli is a simple, budget-friendly recipe for a flavorful chicken dinner in a savory-sweet ginger-garlic sauce, made without pork, dairy, red meat, or any shellfish ingredients.
About this dish…
This Chicken and Broccoli recipe is a delicious version of the Chinese-American classic made with tender strips of chicken breast and crisp florets in a savory-sweet sauce.
It’s quick, simple, and made in a single pan, so it is ready in less time than it typically takes for takeout delivery.
Because this recipe contains no dairy, pork, or shellfish, it’s a perfect meal for people who avoid those foods. And it’s kosher.
Also, chicken has health benefits!
And so does broccoli!
A Little 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!
What do you need to make this chicken and broccoli recipe?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
And this is certainly true for Chinese-American homemade takeout recipes and these the ingredients you need to have on hand to make this recipe even last minute!
chicken breast
frozen broccoli florets
soy sauce
medium onion
dark brown sugar
ground ginger
granulated garlic
cornstarch
oil
A little about Chinese-American Food
Chinese-American cuisine is a style of Chinese cuisine that was developed by Chinese immigrants. These dishes significantly differ from traditional Chinese dishes because Chinese-American dishes were adapted to suit American tastes.
Chinese immigrants arrived in the United States in large numbers in the mid-19th century in order to escape the economic difficulties in China, hoping to find work during the California Gold Rush and on the Central Pacific Railroad.
They mostly settled together in ghettos, individually known as Chinatown, and—since there were laws preventing them from owning their own land—they opened their own businesses, such as laundry services and restaurants.
Initially, the family-owned businesses catered to miners and railroad workers, and restaurants were set up in places where Chinese food was unknown. Food was based on the requests of the customers, and recipes were created to suit American tastes using whatever ingredients were available.
One major difference between traditional Chinese cuisine and Chinese-American cuisine is in the use of vegetables. Chinese-American recipes will use raw or uncooked ingredients and those not native to China. Traditional Chinese cuisine, on the other hand, rarely contains raw or uncooked ingredients and often uses Asian leaf vegetables.
While the new dishes were not traditional Chinese, these restaurants were responsible for the development of the ever-popular Chinese-American cuisine.
The little history of kosher Chinese-American Food
It is well known that Jews (especially those with ties to New York) love Chinese food. You can find at least one and, more often than not, several kosher Chinese restaurants in predominantly Jewish neighborhoods.
Jews as a group were probably first introduced to Chinese food in the Lower East Side of Manhattan, where immigrants of various cultures settled in their own neighborhoods in the late 1800s and early 1900s.
By the early 1900s, approximately one million Jews from Eastern Europe and half a million Italians from Southern Italy shared the Lower East Side of Manhattan with only approximately 7,000 Cantonese Chinese, most of whom had moved from California.
Due to anti-Chinese laws and acts, which prevented them from competing with whites, many Chinese opened restaurants, but Jews who kept kosher couldn’t eat the food.
Finally, Sol Bernstein, a Jewish, kosher deli owner, found a solution. Using Cantonese Chinese recipes and substituting kosher veal, beef, and chicken livers for pork, he began selling the first kosher Chinese food (or kosher deli-Chinese). He was the first and after the deli became very popular, others followed.
Frequently Asked Questions (FAQ) for Easy Chicken and Broccoli
1. Is this chicken and broccoli a stir-fry?
This dish uses an easy, one-pan method designed for home convenience rather than traditional stir-fry techniques, focusing on achieving a flavorful, glossy finish with minimal effort.
2. What is the best chicken to use?
Boneless, skinless chicken breasts or thighs are ideal. Slicing them into thin strips ensures they cook quickly and remain tender throughout the process.
3. Why must the broccoli be defrosted first?
Defrosting the broccoli before adding it to the pan is essential. It prevents the pan from losing heat and keeps excess water out, ensuring your sauce remains thick and glossy.
4. What should I serve this with? This dish pairs perfectly with white or brown rice, which helps soak up the savory, umami-rich sauce.
5. Is this dish free of pork, dairy, and fish?
Yes. This recipe is strictly dairy-free, fish-free, and pork-free, making it perfectly suited for those avoiding those foods and for people adhering to kosher dietary laws.
6. Can I freeze beef and broccoli leftovers?
Yes, you can freeze beef and broccoli in an airtight, freezer-safe container for up to 2 months. Note that broccoli tends to become very soft when frozen and reheated.
To reheat, thaw in the refrigerator overnight and warm in a wok or skillet over medium heat to maintain the integrity of the sauce and vegetables.
More homemade Chinese-American takeout recipes!
If you love Chinese-American food and don’t eat pork or keep kosher, but don’t have such a restaurant for takeout near you, or if you just don’t want to pay the high prices they charge, then you should totally try these other homemade kosher Chinese-American recipes!
- Mongolian Chicken
- Corned Beef & Cabbage Egg Rolls
- Chicken Chop Suey
- Chicken Lo Mein
- General Tso’s Chicken
- Chicken Fried Rice
- Chicken Chow Mein
- Vegetarian Egg Drop Soup
- Honey Garlic Chicken and Broccoli
Easy Chicken and Broccoli
Easy and delicious kosher Chinese-American chicken dish made without dairy, pork, or oyster sauce. Delicious and kosher too!
Ingredients
- 1 pound of chicken breast sliced thin into 1/2" slices
- 2 cups (2 pounds) frozen chopped broccoli florets, defrosted
- 1/2 cup soy sauce
- 1 medium onion, sliced very thin*
- 4 tablespoons dark brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon granulated garlic
- 3 tablespoons cornstarch
- oil
- water
Instructions
- Lightly fry onions in a very small amount of oil in a large frying pan on medium heat.
- Add chicken slices and cook through while stirring.
- Add soy sauce, sugar, ginger and garlic.
- Mix well.
- Add 1 cup water.
- Cook for a few minutes until everything is mixed in well.
- Place cornstarch in a bowl and pour in a little of the liquid and mix thoroughly to create a slurry.
- Pour the slurry back into the frying pan.
- Mix well as the mixture thickens a little.
- Turn off heat and mix in broccoli. florets.
Notes
*You can exclude the onions if you want to. Just start with the chicken in number 2 of the instructions.
To ensure this dish is kosher, make sure that not only the chicken is kosher but that there is no question about any of the other ingredients as well.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 754Total Fat: 10gSaturated Fat: 3gUnsaturated Fat: 7gCholesterol: 194mgSodium: 3668mgCarbohydrates: 82gFiber: 11gSugar: 34gProtein: 84g