We’ve been in a little dinner rut lately, in which getting quick options from any of my favorite DC joints is preferable to taking the time to turn on the stove. Luckily, Dinner a Love Story swooped in to save me with a recipe that tastes like takeout, but isn’t. There’s gotta be a reason that Chinese takeout places don’t offer you nutritional facts, so how much better this is for you than their equivalent is left to the imagination.
I won’t lie to you and say it’s as easy as ordering out. But I’ll tell you that in the time it takes you to order and wait for delivery, this will be done. And it will probably cost less per serving. And it tastes just as good, if not better. I’ll let you make that dinner decision for yourself.
I love when Jenny writes a recipe as if she’s talking to you, so I’ll let her take over here. To make Chinese Chicken and Broccoli (and Edamame)…
In a large skillet set over medium-high heat, brown 3 or 4 chicken breasts (cut into bite-sized pieces, tossed in a little cornstarch if you have time) in a few tablespoons of vegetable oil. After a few minutes, push all the chicken to one side and turn down heat to medium-low. Add 2 cloves garlic (minced) and 1/2 large onion (chopped) and cook about 2 minutes until onions are soft. Mix together with the chicken, then add about 2 tablespoons of rice wine vinegar, turn up the heat, and stir. Add 2 heaping tablespoons hoisin, 1/4 cup water and cook until chicken is heated through. Add steamed broccoli and cashews (my kids like it without cashews) and serve with rice.
*My notes: We didn’t have cashews, but the crunch would have been exactly right here. I did have some frozen edamame, which I added at the end.