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
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
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 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.
QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY
Make and share this Quick Chicken Mushroom and Broccoli Stir-Fry recipe from Food.com.
Provided by taliatalent
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok over medium-low heat.
- Cook chicken till golden brown.
- Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
- Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
- cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
- Serve with a side of rice if you'd like.
- Awsome!
Nutrition Facts : Calories 333.1, Fat 15.1, SaturatedFat 3, Cholesterol 46.4, Sodium 702.3, Carbohydrate 27.3, Fiber 9.6, Sugar 8.8, Protein 28.8
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