Chicken Broccoli Ca Uniengs Style Recipes

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat.
• Saute garlic and onion until soft and translucent.
• Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes.
• Stir in water, pepper and sugar.
• Add bok choy and broccoli, and cook stirring until soft, about 10 minutes.
• Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Steps:

• Grease casserole, mix soup, lemon juice, mayonnaise well together.
• Cook broccoli and drain it very good. Add chicken and broccoli to mixture. Blend until well coated. Place in casserole. Bake at 400 degrees for 45 minutes.

Steps:

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

Steps:

• Cut chicken into pieces (strips or chunks).
• Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
• Drain if needed.
• Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
• Add sauce and broccoli florets and lower temp to medium and cover.
• Stir occasionally.
• When the broccoli appears to be tender, but not mushy, it's done.
• Just use your best judgement.

Steps:

• Prepare fettuccine according to package directions; drain and keep warm.
• Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat.
• Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside.
• Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
• Add mushrooms and continue cooking until mushrooms are tender.
• Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens.
• Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through.
• Toss with fettuccine and serve immediately.

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Dethaw frozen broccoli in microwave.
• Place broccoli in a 9x13 glass baking dish.
• Melt butter in frying pan over medium heat.
• Add marjoram.
• Cook chicken in butter and marjoram mixture.
• Once chicken is cooked, cut into bite size pieces.
• Remove chicken from pan and place into glass baking dish over the broccoli, leaving butter and marjoram mixture in frying pan.
• Turn heat to medium high and add sherry.
• Let cook for one minute to burn off alcohol.
• Reduce heat to medium.
• Add flour a little bit at a time to thicken mixture.
• Stir to remove any lumps.
• Add the can of chicken broth graudally, continually stirring to remove and lumps.
• When smooth, finish with half and half.
• Pour this mixture over the chicken and broccoli in glass baking dish.
• Top off dish with a layer of swiss cheese slices.
• Cook for 30 minutes on until swiss cheese is melted and bubbling on top.
• Serve over wild rice and enjoy!

Steps:

• Stir the soup, mayo and lemon juice together.
• Layer in a small casserole dish:1/2 chicken, ½ cheese, 1/2 broccoli, 1/2 sauce.
• Repeat Bake 45 minutes at 350F.

Steps:

• Melt butter and add chicken, cook till done.
• Remove chicken from pan.
• add broth, broccoli, red pepper, garlic& pepper.
• Cook till tender, add chicken.
• Cook additional 2-3 minutes.
• Add cooked bowties and cook another 1-2 minutes.
• Stir in cream cheese till melted.
• Serve.

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.