Tasty Tuesday: Fake Take-Out

Chicken and Broccoli Stir-Fry… And a Love Story

First things first.

I am extremely cheap thrifty. And because I am such a cheap-skate frugal person, we do not go out to eat very often. The man and I pretty much have a rule that if we can make it at home, it really is not worth buying out.

Now, this meant that I NEEDED to get proficient at making Chinese food. I would say the reasoning behind this was more so that I find Chinese take-out RARELY worth it (pre-chopped and frozen queat (aka questionable meat) and pre-made sauces that taste like preservatives and sugar)… BLEK. The only Chinese that really stole our hearts was Yen Ching in DeKalb. Annnnnd so much so, that we had our wedding reception there. yenchingkiss

NOTHING matches Marilyn and John’s food, but we need a little Chinese in our life between our 6 month visits. This recipe is a go to for me when I do not know what to plan for dinner because it is cheap and pretty quick to prepare.

In fact… let me give you the financial break down…

1 lb. chicken breast = $1.99 (I only buy it when it’s on sale!)

3/4 lb. broccoli = approx. $0.86

3 c. uncooked rice = $0.55

(**Rice is a great way to fill up big eaters cheaply!**)

Garlic, Ginger, Sauce Componets = $1 MAX

Total Meal = $4.40

Less than $5 gets us dinner one night AND lunches for both of us!

Let’s  say you find a Chinese place that offers a $5 lunch special… great deal right?? NOPE… the meal above is only $1.10 per serving! Add and apple and some carrots and you’ve MAYBE hit $2 total. (Not to mention you know exactly what is in your food.)

So here is the recipe for..

Chinese Broccoli Chicken

1 pound chicken breast (about 2 breasts), cubed
4-6 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
2 tablespoon soy sauce
2 tablespoons honey
2 tablespoon, plus 2 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon sake
1 tablespoon rice vinegar
2 tablespoon dark sesame oil
As much sriracha as your heart can handle
About 2/3 cup water
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)

Serving suggestion: Jasmine rice



In a medium bowl, marinate the chicken with about half the garlic and ginger, the soy

sauce, honey, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water and set aside for later.

***TIP*** If you don’t want to chop the garlic or ginger, I throw all my marinade ingredients in a small blender cup and blend up. Boom… smooth tasty sauce!


Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with salt and pepper to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the marinaded chicken. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Return the broccoli to


the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Serve with rice.

This is a tride and true recipe. It started out as one thing and evolved into this. I hope you and yours enjoys it as much as we have!


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