CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)
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
Categories Mains Stir Fries
Number Of Ingredients 12
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
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g
ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, broccoli, bell pepper, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add chicken stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 5 grams, Protein 78 grams, Sugar 49 grams
ONE-POT PASTA WITH BROCCOLI AND LEMON
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
- Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
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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