SPICY CHINESE CHICKEN AND BROCCOLI
Blogger Lauren Keating shares a favorite recipe inspired by Chinese take out.
Provided by Lauren Keating
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 17
Steps:
- Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
- Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
- Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
- In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
- Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
- Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g, TransFat 0 g
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)
Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!
Provided by Sooz Cooks
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
- Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
- Stir broccoli, add garlic and ginger and saute for another minute or two.
- Stir in chicken. Cover pan and allow to steam for two minutes.
- Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
- Stir and simmer until sauce reduces a bit and is not soupy.
- Serve with extra Chili Garlic sauce and soy sauce on the side.
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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