The inspiration for this Chinese Chicken & Broccoli recipe was watching a video from Gordon Ramsay on his LUXURY LONDON VIDEOS. If you have not checked out his website, he presents very approachable recipes. He also shares some great cooking tips and some very nice ideas for plating. He is his frenetic self. So I guess what we see on TV is truly him. Does he ever just relax?
I have made a number of Asian recipes before but this one was the easiest and super tasty. I have made ASIAN SALMON NOODLES, ASIAN SALMON WITH RICE NOODLES and BLACK GARLIC ASIAN SALMON to name only a few.
What I liked about this recipe was that it was perfect for a weeknight meal. The prep was less than five minutes and the cooking was less than ten minutes. That makes this dinner a 15 minute meal. The prep involved cutting the chicken into small pieces or strips and the broccoli into florets. To cut the chicken quickly, first cut the chicken breasts lengthwise into strips. Then, the next cut is a perpendicular cut to the exact length you would like your pieces to be. Cutting the broccoli into florets is quite simple too. The only trick is to cut out the piece in the center that holds the broccoli head together. Once that fibrous piece is cut out, you can start cutting the stems and releasing the individual florets.
Not only is this a 15 minute meal but the dish is prepared in one pot – a wok. First, the broccoli is steamed in the wok. Place the broccoli in the wok with a little water. Next, grab a cover from one of your pots and steam the broccoli. Remove the broccoli and the oil and cook your chicken. Add the sauce and cook for a minute. Remove the chicken and now scramble your eggs. Combine all the ingredients and warm. That’s it.
The cast of characters.
The steps of putting together the stir fry.
The Chinese Chicken & Broccoli Plated
Chinese Chicken & Broccoli
A super tasty, healthy easy to assemble Asian dinner - Chinese Chicken & Broccoli. Perfect fot the weeknights and ready in under 15 minutes.
- 3 Whole Chicken Breasts cut in 1 - 2" strips
- 1 Head Broccoli cut into florets
- 1 Box Rice Noodles
- 2 Tbsp Gluten Free Soy Sauce
- 1 Tbsp Worcestershire sauce
- 3 Whole Eggs beaten
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Red Pepper Flakes
- 2 Tbsp Vegetable Oil divided
Begin by cutting the chicken into strips and the broccoli into florets. Set aside.
Cook the rice noodles according to the box instructions.
Warm the wok and add the broccoli. Add in a quarter cup or so of water and steam the broccoli until it begins to soften - maybe 4 - 5 minutes. Remove from wok and set aside.
Add 1 tsp of the oil and heat until shimmering. Add the chicken and brown on all sides. Next, add the soy sauce and the worcestershire sauce and simmer for one minute. Add back in the broccoli and cook for 2 minutes. Remove from wok.
Add the remaining oil and warm. Add in the beaten eggs and scramble. Add in the rice noodles and warm for a minute.
Serve the chicken and broccoli over the eggs and noodles.