Spicy Broccoli Chicken W Baby Corn Recipes

Steps:

• cut Chicken breasts in bite sized chunks, in a large plastic bag..marinade with the teriyaki sauce & smashed garlic cloves at least 1 hour or even better over night.
• In a wok...heat the oil, on high heat place the marinaded chicken breast...toss a few minutes, then put in the broccoli florets & Baby Corn...cover and cook another 10 mins on medium..... toss in the sesame seeds and add salt & pepper to taste.
• serve with Jasmine rice....YUMMY

Steps:

• Dice chicken breasts into about 1-inch chunks. Heat olive oil in a large non-stick skillet or frying pan. Saute chicken pieces for about 10 minutes or until slightly browned. Add all the vegetables (pre-cut according to preference) and stir-fry another 5 minutes. In a saucepan, mix together chicken broth, water, vinegar, soy sauce, sesame oil, garlic chili sauce, arbol chili, and minced garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes. If the sauce has not thickened up, prepare a half & half mixture of cornstarch and water and add to the sauce. Stir constantly to avoid clumping. Pour sauce into the skillet/pan and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate. Garnish with scallion slices and sesame seeds. Serve with rice immediately. *Just a reminder to continually taste-test your sauces (especially when making them separately) throughout the cooking process. Even the most exact measurements of ingredients do not produce the same results. What's spicy, salty, bland, sweet, and sour to me will most likely be different for you. This helpful tidbit works well with all recipes and it's something I was reminded of while making this dish. ^^

Steps:

• Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.

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.