Stir Fried Chicken With Broccoli Water Chestnuts And Peppers Recipes

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

STIR-FRIED CHICKEN WITH BROCCOLI OR CAULIFLOWER

Steps:

• Add the rice to a small saucepan and rinse until the water is no longer cloudy. Add enough water to cover the rice by 1 inch and add a pinch of salt. Bring to a boil over high heat, then simmer until "craters" form in the rice, about 10 minutes. Lower the heat all the way and cover until ready to serve.
• Bring a large pot of water to a boil, salt it and cook the broccoli until it just loses its rawness, 8 to 10 minutes. Drain, then run under cold water to stop the cooking. Chop into bite-size pieces.
• Put a large skillet over high heat. Add 2 tablespoons oil, swirl it around and immediately add the onions, ginger and garlic and cook until the onion begins to brown and the garlic is fragrant, about 5 minutes. Remove the onion mixture to a plate. Add 1 tablespoon oil to the pan, then add the broccoli in an even layer and cook until it begins to brown, tossing occasionally, 3 to 5 minutes. Remove the broccoli to the plate with the onion mixture.
• Add the remaining 1 tablespoon oil to the pan, then add the chicken. Raise the heat to high, stir the chicken once, and let it sit for 1 minute before stirring again. Continue cooking, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
• Return the vegetables to the pan and toss once or twice. Add the soy sauce and scallions and toss again. Sprinkle with salt and pepper, then add the stock and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about 30 seconds. Garnish with more scallions and serve over the rice.

CHICKEN BROCCOLI STIR-FRY

Steps:

• In a large bowl, combine the first six ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours. , Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Add chicken; heat through. Serve with rice.

BROCCOLI CHICKEN STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender., Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.

BROCCOLI AND CHICKEN STIR-FRY

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.