Chinese take-out is often a fall-back meal for many families. It is often quick and easy, making it something to go for during those busy months when time is at a premium. These days, the ease of making Chinese from home is coming to the forefront. In the amount of time it takes to call and order take-out and wait for delivery, a fresh, home-cooked Chinese meal can be on the table.
This chicken broccoli pad thai puts a twist on traditional Chinese pad thai. Chicken is stir-fried and cooked in a flavorful sauce, then tossed with broccoli slaw for a crispy, fresh crunch. Serve it along side Chinese tea and chopsticks for an authentic take-out feel.
- Chicken Broccoli Pad Thai
- WRITTEN BY KIM COOPER
- FONT SIZE PRINT EMAIL
- When the urge to grab take-out gets to be too much, try chicken broccoli pad thai. Twenty minutes and fresh ingredients overtake the white take-out box, hands down.
- 2 chicken breast, cut into cubes
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 ½ tsp. fish sauce
- 2 Tbsp. lime juice
- 2 Tbsp. freshly chopped cilantro
- 2 carrots, julienned
- 12 ounces broccoli slaw
- Optional: green onion, sesame seeds
- Heat a pan over medium high heat. Add olive oil and garlic and cook one minute until fragrant.
- Add chicken to the pan. Cook until browned on all sides.
- Add the fish sauce, lime juice and cilantro to the pan. Scrape any browned bits off and cook until chicken is cooked throughout, about 5 to 8 minutes.
- Add in carrots and broccoli slaw. Cook until slightly soft, about 4 minutes.
- Top with chopped green onions or sesame seeds.