One Pot Chicken Broccoli In White Wine Sauce Recipes

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

Chicken Broccoli Stir Fry (extra sauce!) image

Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Provided by Nagi

Number Of Ingredients 12

Ingredients

2 tbsp cornflour/cornstarch
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce ((Note 3))
2 tsp sesame oil
Dash of white pepper ((sub black))
2 tbsp oil (, peanut, vegetable or canola)
1/2 onion (, sliced)
2 garlic cloves (, finely minced)
500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
1 1/4 cups water

Steps:

Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
Serve over rice!

Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ONE-POT CHICKEN BROCCOLI IN WHITE WINE SAUCE

One-Pot Chicken Broccoli in White Wine Sauce image

A quick, easy and delicious one-pan chicken and broccoli dish that I like to serve over a bed of brown rice or mashed potatoes and sprinkled with fresh snipped parsley. Wonderful! I've been making this for my family and friends for over thirty years, now. Hope you enjoy as much as we do! P.S. For an extra yummy indulgence, drizzle my Easy Cheese Sauce recipe #271092 over the broccoli. Yum :-)

Provided by BecR2400

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
1 cup Italian seasoned breadcrumbs
1/4 cup olive oil
2 tablespoons butter
1/4 teaspoon fresh ground black pepper
1 -2 cup button mushroom, thickly sliced (optional)
2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
1 cup dry white wine
1/2 cup fresh parsley, minced
8 -10 ounces frozen broccoli florets
fresh lemon wedge, optional to serve

Steps:

Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
Reduce heat to low and add frozen broccoli florets.
Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!

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