Stir Fried Chinese Broccoli And Chicken With Hoisin Recipes

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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



Broccoli and Chicken Stir-Fry image

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

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

HOISIN CHICKEN AND BROCCOLI STIR-FRY

From Cooking Light. Per 1 cup serving: 246 calories, 6 g fat, 28.7 g protein, 17.3 g carb,d 4.6 g fiber, 66 mg cholesterol

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12



Hoisin Chicken and Broccoli Stir-Fry image

Steps:

  • Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
  • In a bowl, mix together the broth and next 7 ingredients; set aside.
  • Add chicken to skillet; stir/saute 2 minutes.
  • Add in broccoli; stir/saute 5 minutes.
  • Add in water chestnuts; stir/saute 2 minutes.
  • Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.

Nutrition Facts : Calories 276.4, Fat 7.6, SaturatedFat 1.3, Cholesterol 73, Sodium 425.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.7, Protein 27.1

1 tablespoon vegetable oil
1/3 cup fat free chicken broth
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons orange juice
1 teaspoon cornstarch
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
1 lb chicken breast tenders
3 cups broccoli florets
1 (8 ounce) can water chestnuts, drained

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 13



Sweet and Spicy Stir Fry with Chicken and Broccoli image

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  • Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  • Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g

3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

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



Chicken and Broccoli Stir-Fry image

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.

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

CHICKEN STIR-FRY

In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Chicken Stir-Fry image

Steps:

  • Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
  • Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
  • Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
  • Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
  • Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE

A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)

Provided by larry 2

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15



Spicy Stir Fried Chicken in Hoisin Sauce image

Steps:

  • In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
  • In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
  • Add the scallions and ginger, and stir-fry for about 30 seconds.
  • Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
  • Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
  • Add the hoisin sauce, sherry, salt and black pepper, and combine.
  • Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
  • Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .

Nutrition Facts : Calories 453.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 64, Sodium 1339, Carbohydrate 22.1, Fiber 2.7, Sugar 8.1, Protein 26.2

1 3/4 lbs chicken breasts, defatted
1/2 cup soy sauce
3 tablespoons dry sherry
3 tablespoons cornstarch
1/4 cup vegetable oil
1/4 cup scallion, green and white parts, sliced diagonally
2 (16 ounce) bags stir fry vegetables
1 lb whole mushroom
1/4 cup fresh ginger, peeled and minced
1/2 cup garlic, minced
4 whole green bell peppers, seeded and julienned
1/2 cup hoisin sauce
1/2 cup dry sherry
2 teaspoons fresh ground black pepper
2 1/2 tablespoons sesame oil

BROCCOLI IN HOISIN SAUCE

This unbelievable Asian side dish will impress even confirmed broccoli haters! Twinkle30 - Tasteofhome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Broccoli in Hoisin Sauce image

Steps:

  • In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 package (16 ounces) frozen broccoli florets, thawed
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon canola oil
2 tablespoons water
4-1/2 teaspoons hoisin sauce
1/4 teaspoon salt

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