Chicken and Broccoli

Chicken and Broccoli

I hope everyone had a wonderful Thanksgiving! We spent the day just the way we intended.  We watched the Macy’s Thanksgiving Day Parade for the first time in 3-4 years.  We played Scattergories and laughed until our sides hurt.  We napped.  We made a simple dinner, together.  We truly enjoyed just the four of us being together. At the end of the day when I looked at my teen and asked, “Did you have a good day?”  She smiled and said, “Yes.”

We are going into a busy month here.  That means simple dinners.  I have to remind myself of that over and over again.  It doesn’t have to be fancy and complicated to be good.  My goals this month are:

  1. To cook at home as much as possible to keep from ordering or eating out.
  2. To keep everyone eating “real” food as much as possible.
  3. To keep my sanity.  (Which will mean ordering out on occasion and not feeling bad about it!)

There are going to be lots of skillet meals, slow cooker meals and even a pizza or two probably thrown in this month.  But, there will also be lots of cookies, parties, and laughter.  That is what life is about for us.  Finding the fun and enjoying every moment of it!

To start the month off we had a Chicken and Broccoli the other night.  I LOVE that when I bought the 30 lbs. of chicken awhile back before we froze it I had some cut into cubes, some into strips and some butter-flied.  For dinner I pulled out a package of chicken cubes and my first thought was Chinese food.

I found this recipe for Chinese Chicken and Broccoli from a Teaspoon of The original recipe called for flour but after some research I substituted corn starch to make the dish gluten-free.  Remember to use GF soy sauce and check your other ingredients!


I was probably the only one who didn’t think this was a great dish.  For me it was to blah.  I thought it was good but not great. Everyone else thought it had just the perfect blend of flavors but I thought it was rather bland.  But, of course that could be that I had made and ate a ton of oatmeal cookies earlier in the day so my taste buds were off too.

I added red pepper and carrots to the dish to round out the meal and served it over brown rice.


  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large head of broccoli, crowns only, cut into bite-sized pieces
  • 1-2 red peppers, chopped
  • 8 oz. baby carrots cut into bit size pieces
  • 1 tablespoon vegetable oil


  • 2 tablespoons vegetable oil
  • 1 tablespoon water
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon reduced-sodium soy sauce


  • 1/2 cup GF soy sauce
  •  1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 2 tablespoons corn starch
  • 2 tablespoon rice vinegar
  • 2 tablespoon vegetable oil


  1. Mix the marinade ingredients in a small bowl – pour oven chicken.
  2. Marinate the chicken while preparing the sauce, broccoli and carrots. Steam carrots, then broccoli and set aside. Remember carrots will take longer to cook than the broccoli so start that first!
  3. In a small bowl, whisk together the sauce ingredients.
  4. In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add chicken with its marinade and a 1/4 cup of the sauce mixture. Sauté until chicken is golden brown, stirring frequently.
  5. Add remaining sauce, broccoli, carrots and pepper. Cook for 2 minutes to thicken sauce or until broccoli is tender, but still crisp.
  6. For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.
  7. Serve oven steamed rice or noodles.


One Comment Add yours

  1. xoxolovedee says:

    This sounds delicious. And looks just like takeout. My wallet thanks you. 😊


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