tasty takeout alternative.

2016 is winding down, and if you are anything like me, you spent the holidays gorging on chocolate, sweets galore and ALL the carbs! It’s time to start adding colorful veggies sans marshmallows back into your dishes!

I first made this quick Chinese chicken and broccoli dish back in the fall, and it has become part of my weekly dinner rotation. Bonus: leftovers for lunch the next day means one less meal to think about. It is a healthy alternative to Chinese/Thai takeout since nothing is fried, and you still get all the flavor of your favorite Asian dishes. The homemade peanut sauce is my favorite part!

Need:
-2 boneless skinless chicken breasts
-1 stalk of fresh broccoli (quick trick: use 1 bag of fresh broccoli florets from the produce section)
-.5 cup low sodium soy sauce
-3 tablespoons Mr. Chow chilie sauce
-.5 cup powdered creamy peanut butter
-.25 cup water
-2 tablespoons rice vinegar
-2 tablespoons sesame oil
-1 tablespoon fresh grated ginger
-1 pack ten minute brown rice

Steps:

First remove the fat from the two chicken breasts. (Tip: ask the butcher at your grocery store to remove all the fat while you’re shopping to save cooking time.) Then chop the chicken up into bite-sized pieces.

On a separate cutting board, cut the broccoli into  bite-sized pieces. If using fresh broccoli that is already chopped, remove a tad off the stems to keep fresh.

Begin cooking the chicken in a skillet on low to medium heat.

In a small sauce pan, start making the homemade peanut sauce. Add in the soy sauce, chilie sauce, rice vinegar, sesame oil, water, and peanut butter powder. Mix with a rubber spatula. Grate the ginger into the sauce. Heat on low to let it simmer, and stir frequently to keep the sauce from clumping.

Once the chicken looks like it is almost done, add in the chopped broccoli.

Finally, add in the peanut sauce into the skillet with the chicken and broccoli a few tablespoons at a time. Stir in the skillet until you get to your liking.

Serve over brown rice and enjoy a healthy and homemade takeout alternative! Wasn’t that easy?! Now give yourself a gold star for all the fresh veggies!

Print Recipe

tasty takeout alternative

Course: Main Course

Ingredients

• 2 boneless skinless chicken breasts
• 1 stalk fresh broccoli (quick trick: use 1 bag of fresh broccoli florets from the produce section)
• .5 cup low sodium soy sauce
• 3 tbsp Mr. Chow chilie sauce
• .5 cup powdered creamy peanut butter
• .25 cup water
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp fresh grated ginger
• 1 pack ten minute brown rice

Hollyized Steps:

• First remove the fat from the two chicken breasts. (Tip: ask the butcher at your grocery store to remove all the fat while you’re shopping to save cooking time.) Then chop the chicken up into bite-sized pieces.
• On a separate cutting board, cut the broccoli into bite-sized pieces. If using fresh broccoli that is already chopped, remove a tad off the stems to keep fresh.
• Begin cooking the chicken in a skillet on low to medium heat.
• In a small sauce pan, start making the homemade peanut sauce. Add in the soy sauce, chilie sauce, rice vinegar, sesame oil, water, and peanut butter powder. Mix with a rubber spatula. Grate the ginger into the sauce. Heat on low to let it simmer, and stir frequently to keep the sauce from clumping.
• Once the chicken looks like it is almost done, add in the chopped broccoli.
• Finally, add in the peanut sauce into the skillet with the chicken and broccoli a few tablespoons at a time. Stir in the skillet until you get to your liking.
• Serve over brown rice and enjoy a healthy and homemade takeout alternative! Wasn’t that easy?! Now give yourself a gold star for all the fresh veggies!