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
BROCCOLI CHICKEN STIR-FRY FOR TWO
Served on a bed of spaghetti squash, this easy stir-fry offers a restaurant-quality dinner at a fraction of the cost. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 10-12 minutes or until tender., Meanwhile, in a small bowl, combine the broth, soy sauce, sugar, cornstarch, vinegar and pepper flakes until smooth; set aside., In a shallow bowl, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm., Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry.
Nutrition Facts :
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.
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.
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
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
ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, broccoli, bell pepper, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add chicken stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 5 grams, Protein 78 grams, Sugar 49 grams
CHICKEN-AND-BROCCOLI STIR-FRY
Oyster sauce adds a deep, savory flavor to the easy, family friendly chicken-and-broccoli stir-fry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 30m
Number Of Ingredients 12
Steps:
- Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
- In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.
Nutrition Facts : Calories 296 g, Fat 17 g, Fiber 3 g, Protein 25 g, SaturatedFat 3 g
CHICKEN BROCCOLI STIR FRY FOR 2
Make and share this Chicken Broccoli Stir Fry for 2 recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine broth, soy sauce, ginger and pepper; set aside.
- Mix cornstarch and water; set aside.
- Heat oil in wok or large skillet.
- Add onion and stir fry 2 minute; push away from heat.
- Add chicken and stir fry 2 to 3 minutes; push away from heat.
- Add broccoli matchsticks, mushrooms; stir fry 2 minutes.
- Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute.
- Add chicken broth mixture; heat until bubbly.
- Slowly stir in cornstarch mixture; heat and stir until thickened and smooth.
- Gently stir until all foods are well coated with sauce.
- Serve over rice.
Nutrition Facts : Calories 436.9, Fat 22.5, SaturatedFat 3.9, Cholesterol 34.2, Sodium 1393.8, Carbohydrate 37.8, Fiber 7.7, Sugar 9.7, Protein 26.1
FREEZER BAG CHICKEN AND BROCCOLI STIR-FRY
Get your favorite playlist queued up and spend some time prepping this easy stir-fry for an almost instant meal later. Chicken and microwaved broccoli are tossed in a bag with soy and orange sauce and then frozen. Take comfort in knowing tomorrow night's dinner is waiting in the freezer!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
- Transfer the broccoli with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, broccoli and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds.
CHICKEN AND BROCCOLI STIR-FRY
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and 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 2 more tablespoons oil. Add the chicken and chili 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.
Nutrition Facts : Calories 431, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 1097 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 32 grams
CHICKEN AND BROCCOLI STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. 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 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. 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; serve with rice.
- Serving suggestion: rice.
CHICKEN BROCCOLI STIR-FRY
"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours. , Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 316 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 719mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BROCCOLI CHICKEN STIR-FRY
Make and share this Broccoli Chicken Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
- Remove and keep warm.
- In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
- Return chicken to the pan and sprinkle with Chinese Five spice.
- Stir in broth and bring to a boil.
- Combine cornstarch and cold water until smooth and gradually stir into skillet.
- Cook and stir for 2 minutes or until thickened.
- Serve over rice.
Nutrition Facts : Calories 500.8, Fat 6.3, SaturatedFat 1, Cholesterol 65.8, Sodium 437.1, Carbohydrate 72.5, Fiber 4, Sugar 3.2, Protein 36
CHICKEN AND BROCCOLI STIR FRY
Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. "This is a guilt-free meal," she informs. "The fat content is minimal, there's no reason not enjoy dessert afterward!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm., Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Calories 421 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1123mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN BROCCOLI STIR FRY
This is a recipe that I have had in one of my recipe books from years ago. Not sure where I got the recipe but it is a easy recipe to put together. Great with Recipe #116960 I use a electric wok but you can make this in a large pan on the stove.
Provided by Marsha D.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl combine chicken pieces, soy sauce and oil. Blend to cover chicken and set aside for 5 minutes.
- Bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
- In a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. Simmer on medium low for 5 minutes. Push up side of wok.
- Increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. Stir fry til tender. Push up beside broccoli.
- Add margarine, let melt and add sliced mushrooms. Stir fry til tender.
- Bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
- Combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture. Heat til thicken, stirring constantly for 2 minutes.
- Add sesame seeds and Serve over white cooked rice or chow mein noodles.
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
CHICKEN AND BROCCOLI STIR-FRY
Make and share this Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by Patty Mae
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
- Cut chicken into bite-size pieces.
- Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
- Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
- Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
- Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
- Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
- Serve immediately with rice.
Nutrition Facts : Calories 219.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 43.9, Sodium 346.8, Carbohydrate 15.5, Fiber 1.9, Sugar 3.7, Protein 24.4
CHICKEN AND BROCCOLI STIR-FRY
Provided by Dorothy Davis
Categories Chicken Ginger Stir-Fry Quick & Easy Low Cal Broccoli Bell Pepper Winter Bon Appétit Columbus Ohio
Yield Serves 4
Number Of Ingredients 13
Steps:
- Whisk chicken broth, soy sauce, Sherry and cornstarch in small bowl until cornstarch dissolves.
- Season chicken with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add garlic and ginger and stir until fragrant, about 30 seconds. Add chicken to skillet and stir-fry until white, about 2 minutes. Add broccoli florets, bell pepper, onion and crushed red pepper, if desired, and stir-fry until vegetables are crisp-tender and chicken is just cooked through, about 3 minutes. Add chicken broth mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute. Serve with rice.
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CHICKEN AND BROCCOLI STIR FRY RECIPE - IFOODREAL.COM
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4.8/5 (5)Total Time 30 minsCategory DinnerCalories 151 per serving
- Make sure broccoli is chopped and garlic and ginger are grated before starting to cook. Things happen quickly once you get going.
- In a small bowl, whisk together sesame oil, soy sauce, honey, broth, cornstarch and black pepper. Set aside.
- Add chopped chicken breasts and cook uncovered for 7 minutes, turning once. Remove onto a plate and set aside.
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5/5 (67)Category Mains, Stir FriesCuisine American Chinese, Asian, ChineseCalories 239 per serving
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
- Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
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