CHICKEN AND BROCCOLI STIR-FRY
Give this stir-fry bold flavor with soy sauce, sherry, sesame oil and fresh ginger.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice.
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
CHICKEN WITH BROCCOLI AND GARLIC SAUCE (5 POINTS)
Make and share this Chicken With Broccoli and Garlic Sauce (5 Points) recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
- Add broccoli to skillet, cover and cook 2 minutes.
- Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
- In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet.
- Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.
Nutrition Facts : Calories 294.4, Fat 5.2, SaturatedFat 1, Cholesterol 65.8, Sodium 403, Carbohydrate 29.6, Fiber 2, Sugar 0.1, Protein 31.5
STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE
Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
- Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Nutrition Facts : Calories 448 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
QUICK CHICKEN & BROCCOLI STIR-FRY
This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN AND BROCCOLI STIR-FRY
Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.
Provided by spaisley39
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
- Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
- Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
- Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g
CHINESE CHICKEN AND BROCCOLI
Make and share this Chinese Chicken and Broccoli recipe from Food.com.
Provided by Sassy Cat
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into strips.
- Toss chicken, cornstarch, salt and pepper in medium glass bowl.
- Cover and refrigerate 20 minutes.
- Cut green onions and carrots into thin slices.
- Mix black bean sauce, garlic, gingerroot, and sugar together.
- Spray a 12-inch skillet with nonstick cooking spray.
- Heat until spray bubbles, add chicken and cook until chicken turns white.
- Remove chicken from the skillet.
- Reheat skillet and add chicken broth.
- Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
- Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
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CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)
From omnivorescookbook.com
Ratings 40Calories 246 per servingCategory Main
- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
CHICKEN AND BROCCOLI WITH BROWN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (174)Calories 287 per servingCategory Chicken
- Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
- Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)
From midgetmomma.com
4.3/5 (3)Total Time 20 minsCategory DinnerCalories 402 per serving
- In a medium size bowl add garlic salt, substitute soy sauce, brown sugar and 1 Cup chicken broth. Stir to mix all ingredients.
CHINESE CHICKEN AND BROCCOLI IN BROWN SAUCE - HUNGRY …
From hungrylankan.com
5/5 (1)Servings 1Cuisine ChineseTotal Time 20 mins
- Blanch the broccoli and keep them aside. Marinade chicken with Shaoxing wine and corn starch. (Use dry sherry if you don’t have Shaoxing wine). Make the sauce by mixing sauce ingredients in a small bawl. Make the corn starch slutty in a separate bowl.
- Add oil and heat the wok until smoking hot. Add the chicken and fry until it’s done. Remove the chicken to a plate.
- Add the stirfry sauce mix, stir with ginger and garlic and let it come to simmer. This will only take seconds in High flame
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