Chicken and Broccoli is a Chinese takeout dish inspired by Beef and Broccoli. It is really easy to make at home, even for a weeknight meal. Serve it with rice.
Chicken and Broccoli is the chicken version of Beef and Broccoli. Beef and Broccoli is an Americanized version of a Chinese dish.
This Chicken and Broccoli is very easy to make. In fact, it is so simple, you can make it as a weeknight dinner if you want to.
You may also like my other Kosher Chinese Food.
Jump to:
- WHY STEAM THE BROCCOLI
- CAN I USE FROZEN BROCCOLI?
- WHAT IS A SLURRY?
- WHY USE IT WITH THE CHICKEN?
- Is kosher chicken better than regular chicken?
- Should you wash chicken?
- How can I clean my chicken without washing it?
- What's the best way to defrost chicken?
- Can you refreeze raw chicken?
- How to store
- How to freeze
- How to reheat
- Other Recipes You May Like:
- Kosher Chicken and Broccoli
WHY STEAM THE BROCCOLI
Many recipes before beef and broccoli call for blanching the broccoli. However, this can cause the broccoli to hold too much water and then water down the sauce.
I think that steaming the broccoli does pretty much the same thing blanching does, without getting it too wet and leaves the sauce thick.
CAN I USE FROZEN BROCCOLI?
Yes. Frozen broccoli is fine to use. Just make sure it's not too wet from defrosting when you use it. Otherwise, you will have similar problems to blanching.
WHAT IS A SLURRY?
A slurry is defined as "a semiliquid mixture, typically of fine particles of manure, cement, or coal suspended in water."
A cornstarch slurry is a mixture of a cold liquid with cornstarch. If you use hot liquid, the cornstarch will gelatinize with the liquid - ruining it.
Cornstarch is used as a thickening agent, and particularly common in Asian sauces. However, if you put it in as a powder, it will clump up. So, it must be turned into a slurry first.
WHY USE IT WITH THE CHICKEN?
This technique is known as "velveting".
The name comes from the fact that meats marinated with cornstarch have a velvety smooth texture on the outside.
The velveting also helps the meat retain moisture.
Is kosher chicken better than regular chicken?
Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.
Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.
While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.
Should you wash chicken?
According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.
Always wash your hands with soap and water after handling raw chicken.
How can I clean my chicken without washing it?
If you want to clean your chicken without washing it, wipe it down with a wet paper towel.
Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.
What's the best way to defrost chicken?
The two best options are in the fridge and in cold water.
How to defrost in the Fridge
Defrosting chicken in the fridge is the most highly recommended.
To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.
Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.
How to defrost using cold water
A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.
Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use hot water because it can start cooking your chicken.
Once thawed, cook the chicken immediately.
Can you refreeze raw chicken?
Yes, but you do lose quality when refreezing previously defrosted meat.
Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.
How to store
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
How to freeze
Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.
How to reheat
Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.
Other Recipes You May Like:
- Kosher Orange Chicken
- Kosher Chicken Lo Mein
- Kosher Chinese Lemon Chicken
- Pepper Steak
- Fried Rice without Eggs
Kosher Chicken and Broccoli
Chicken and Broccoli is an American-Chinese takeout dish that you can easily make at home.
Ingredients
- 1 pound chicken (450 grams), sliced into thin 1-inch pieces (2.5 centimeters)
- 4 cups broccoli florets, steamed (700 grams)
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 medium onion, sliced
sauce
- ½ cup soy sauce (120 milliliters)
- ⅓ cup brown sugar (60 grams)
- 2 teaspoons ginger powder
- 4 teaspoon garlic powder
Instructions
- In a large bowl, add 2 tablespoons cornstarch. Slowly add and whisk in the water to create a slurry.
- Add the chicken to the bowl and toss to combine.
- In a separate small bowl, add the remaining cornstarch. Slowly add the soy sauce and whisk to combine and make a slurry. Then, add brown sugar, garlic, and ginger. Set aside.
- Heat a little oil in a large nonstick sauté pan over medium heat. Add the chicken and saute, stirring continually until the chicken is almost cooked through. Transfer the chicken to a plate and set it aside.
- Heat a little more oil in the pan. Add the onions and stir occasionally until soft.
- Add the sauce mixture. Bring the sauce to a simmer. Stir until it thickens.
- Add the chicken and broccoli to the pan. Mix everything together over medium heat until the sauce coats the chicken and broccoli.
- If the sauce is too thick, add a splash of chicken stock or water.
- Serve with rice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 1273mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 23g
Where is the recipe? Thanks.
Oh wow! Thanks for the catch! The recipe should be showing up now.