Chinese Take Out Chicken And Broccoli Recipes
PALEO CHINESE CHICKEN AND BROCCOLI
For most paleo dieters, Chinese take out is a no-no. Soy sauce and rice have no place in the paleo diet, nor does the cornstarch that makes those thick and glossy sauces. This paleo-ready recipe combines the ingredients of perennial take out favorite chicken with broccoli with the flavors of Kung Pao chicken: chile peppers and cashews.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
- Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
- In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.
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- Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
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- In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
- Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
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- Let the water come back up to a boil. Add the chicken, and stir to separate the pieces. Cook just until the chicken turns opaque, and remove using a strainer. Set aside.
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- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
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