BROCCOLI CHICKEN STIR-FRY
"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
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; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 459 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 504mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 6g fiber), Protein 35g protein.
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
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 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.
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
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
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 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
Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 28m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g
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