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
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.
HEALTHY CHICKEN STIR-FRY
Make this nutritious, veg-packed stir-fry when you need dinner fast - and if you like a hit of spice, add some chilli to the rich peanut dressing
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.
- Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.
- Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.
Nutrition Facts : Calories 465 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
FAMILY CHICKEN STIR-FRY
As if there aren't already enough, I thought I'd at least post it for those who have tried all the others. :) I've been making this as long as I can remember. It's not at all authentic, but my family and I love it! Items not listed on ingredient list: 4 healthy appetites and a large wok.
Provided by SmoochTheCook
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into 2 inch cubes. Toss them into a ziplock (or generic -- lol!) bag with the soy sauce. Set the bag in the fridge while you chop your veggies.
- Cook the rice according to the directions on the package.
- Chop broccoli into bite size pieces (larger if you want to watch your family work for their meal!). Slice the onion into rather thick slices. Cut bell pepper into 1 inch cubes. (Tired yet?). Slice the carrotsand drain the mushrooms -- phew!
- Heat the olive oil in your wok and toss in the chicken. Cook until just a little pink is left. Throw in the onions and cook until the meat is done. Put the garlic, broccoli, peppers, and carrots, in the wok and cover for 4-5 minutes.
- The mushrooms go in last for just a couple of minutes. Put some rice and the stir fry on the plate and devour with any sauces you'd like to add (teriyaki and soy sauce are my family's choices).
- Nudge the person beside you and motion for them to go clean up your mess. :D.
Nutrition Facts : Calories 164.1, Fat 3.1, SaturatedFat 0.6, Cholesterol 49.4, Sodium 1100.6, Carbohydrate 10.7, Fiber 3.2, Sugar 3.7, Protein 23.9
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