SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE
Steps:
- Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
- In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.
CHICKEN BROCCOLI VEGETABLE SAUTE'
Make and share this Chicken Broccoli Vegetable Saute' recipe from Food.com.
Provided by Mary in LA.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add 1 tbsp butter in skillet over medium heat.
- Add chicken and cook for 10 min's or until browned on both sides.
- Remove chicken and keep warm.
- Add remaining butter,cook broccoli,carrots and mushrooms for 5 min's stirring often.
- Stir in the soup,milk and black pepper to boiling.
- Reduce heat to low, add chicken and simmer for 5 min's or until chicken is fork-tender.
Nutrition Facts : Calories 215, Fat 8.5, SaturatedFat 4.8, Cholesterol 88, Sodium 145.7, Carbohydrate 4.2, Fiber 1, Sugar 1, Protein 29.6
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
LEFTOVER VEGETABLE AND GROUND CHICKEN SAUTé
This dish is great for a few reasons: it's quick, easy and puts to use vegetable scraps that many people tend to throw away. Cooking the ground chicken is effortless and by adding peeled and chopped vegetable scraps, you are sure to get great flavor, tons of nutrients and a variety of textures.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the bell peppers and the asparagus and cook, stirring occasionally, until the peppers are fragrant and still firm, 2 to 3 minutes. Add the broccoli stems and onions and cook, stirring occasionally, until the onions start to soften and become translucent, 1 to 2 minutes. Transfer the vegetables to a medium bowl and set aside.
- Put the remaining 1 tablespoon oil, half of the scallions (about 1/2 cup) and the ginger in the same skillet. Cook, stirring occasionally, until the ginger is fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant but doesn't burn, 30 seconds to 1 minute. Add the ground chicken and cook, breaking up the chicken into chunks with a wooden spoon while stirring continuously, until the chicken is browned and cooked through, 4 to 5 minutes.
- Whisk the chicken stock, tamari, sesame oil, agave, and cornstarch in a small bowl until smooth. Add the mixture to the skillet and cook, stirring frequently, until the sauce thickens, 3 to 5 minutes. Stir in the cooked vegetables and cook until heated through, 1 to 2 minutes.
- Sprinkle with the remaining chopped scallions (about 1/2 cup) and the sesame seeds. Serve over steamed rice or grains.
CHICKEN, BROCCOLI, & VEGETABLE SAUTE
Another one of my moma's tried & true recipes. She used to make this for supper when I was a kid. I've always loved it. This is easy to make & very yummy.
Provided by Meghan Allen
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. In skillet over medium heat, in one tablespoon of hot margarine, cook chicken for 10mins or until browned on both sides. Remove chicken, keep warm.
- 2. In same skillet, in remaining margarine, cook broccoli, carrots, & mushrooms 5 minutes, stirring often. Stir in soup, milk, & pepper. Heat to boiling.
- 3. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork tender.
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
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CHICKEN AND VEGETABLE SAUTé - BETTER HOMES & GARDENS
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3.8/5 (66)Calories 356 per serving
- Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
- Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.
- Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.
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