Homemade Chinese Takeout

Servings: 4-6; Total Time: 20-30 minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 4 cups chopped broccoli florets (fresh or frozen)
  • ½ white onion, sliced
  • 1 tablespoon cooking oil
  • Black pepper to taste

Protein (choose 1):

  • 12 oz skinless, boneless chicken breast, trimmed
  • 12 oz lean flank steak, trimmed
  • 16 oz extra firm tofu
  • 1 tablespoon cooking oil (recommend sesame or peanut oil)


  • ⅓ cup low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar (sub red wine vinegar if using beef)
  • 1 tablespoon minced garlic cloves (or 1 tsp garlic powder)
  • 1 tablespoon minced ginger (or 1 tsp ground ginger)
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • Red pepper flakes, to taste

For serving:

  • ½ - 1 cup cooked brown rice per serving
  • Sesame seeds
  • Red pepper flakes

Preparation Instructions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. To prepare tofu: Place tofu block on cutting board lined with paper towels. Place another layer of paper towels on top of tofu, then weight down with a heavy object such as cast iron pan. Let sit for 15-30 minutes while preparing remaining ingredients.
  3. To make the sauce, add all sauce ingredients to a small mixing bowl and whisk until well-combined. Set aside.
  4. Place chopped broccoli and sliced onions on prepared baking sheet. Drizzle with cooking oil and toss to coat. Season with black pepper and bake for 10-15 minutes, or until broccoli is lightly crispy.
  5. While broccoli is baking, cook choice of protein. Cut protein into small bite-sized cubes. Heat a saute pan over medium-high heat. Add cooking oil to coat pan. Once hot, add protein and cook each side 1-2 minutes, or until tofu is golden brown or chicken/steak has reached an internal temperature of 165 degrees F/135 degrees F, respectively.
  6. Reduce heat to low. Add cooked broccoli, onions and sauce to cooked protein, and stir to coat all ingredients. Allow to absorb flavors for 3-5 minutes, stirring occasionally.
  7. Serve warm over brown rice with optional sesame seeds and red pepper flakes. Store leftovers in refrigerator for 4-5 days.

Helpful Tips:

Take out food in general is often high in sodium. Turn your typical Chinese takeout into a more nutrient-dense, low-sodium version at home! Make multiple times but try various proteins to find your favorite combination.