CHICKEN AND BROCCOLI
This Chinese Chicken and Broccoli is a QUICK and easy recipe loaded with juicy chicken and crisp-tender broccoli enveloped in a savory garlic, ginger stir fry sauce complimented by hot steaming rice (or go low carb with cauliflower rice). This Chicken and Broccoli Stir Fry utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken you will have to taste to believe! This Chicken and Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time! And you are going to want to make this healthy, versatile, filling, satisfyingly stir fry ALL the time!
Provided by Jen
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your broccoli and aromatics; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.
- Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and stir fry until golden, about 2-3 minutes (chicken will not be cooked through). Remove chicken to a plate.
- To the now empty skillet, heat 1 tablespoon peanut oil/vegetable oil until very hot and sizzling. Add the broccoli and stir fry for 30 seconds. Add water, garlic and ginger and stir fry one minute.
- Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches desired tenderness, about 1-2 minutes.
- Serve with rice and garnish with green onions and sesame seeds if desired.
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
STIR FRY BROCCOLI CHICKEN
I found this recipe on Pinterest. We like it and thought you might like it too! Photo credit: powerplantop / flickr.com / CC BY-NC-ND http://what2cook.net/2013/03/21/chicken-and-broccoli-stir-fry/
Provided by Amy Alusa @amyalusa
Categories Chicken
Number Of Ingredients 8
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
- Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
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
CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)
An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Combine all the sauce ingredients in a bowl. Stir to mix well.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
- Serve hot with steamed rice or boiled noodles as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g
STIR FRY CHICKEN AND BROCCOLI
Make and share this Stir Fry Chicken and Broccoli recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large frying pan or wok, heat oil over medium high. Add chicken cubes and stir-fry for 3 minutes, until chicken becomes opaque.
- Remove with a slotted spoon and set aside.
- Add broccoli; stir fry 1-2 minutes. Add mushrooms, scallions, soy sauce, sherry, and ginger.
- Stir fry 2 more minutes. Add dissolved cornstarch and reserved chicken.
- Cook until heated through and sauce has thickened.
Nutrition Facts : Calories 311.8, Fat 10.1, SaturatedFat 1.6, Cholesterol 82.5, Sodium 864.4, Carbohydrate 7.9, Fiber 1.1, Sugar 2, Protein 37.4
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN-AND-BROCCOLI STIR-FRY
Oyster sauce adds a deep, savory flavor to the easy, family friendly chicken-and-broccoli stir-fry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 30m
Number Of Ingredients 12
Steps:
- Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
- In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.
Nutrition Facts : Calories 296 g, Fat 17 g, Fiber 3 g, Protein 25 g, SaturatedFat 3 g
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From ifoodreal.com
4.8/5 (5)Total Time 30 minsCategory DinnerCalories 151 per serving
- Make sure broccoli is chopped and garlic and ginger are grated before starting to cook. Things happen quickly once you get going.
- In a small bowl, whisk together sesame oil, soy sauce, honey, broth, cornstarch and black pepper. Set aside.
- Add chopped chicken breasts and cook uncovered for 7 minutes, turning once. Remove onto a plate and set aside.
CHICKEN, BROCCOLI AND SUGAR SNAP PEA STIR FRY - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine ChineseTotal Time 40 mins
- Very thinly slice the chicken, then cut the slices into 1/2-inch pieces. Place the chicken in a shallow bowl, season with salt and pepper and sprinkle with the cornstarch. Toss and set aside.
- Heat a very large skillet or a wok over medium high heat. Add half of the oil, then add the broccoli and sugar snap peas and sauté for two minutes. Add the peppers and stir fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl you will be serving the stir fry in.
- Return the pan to medium high heat and add the remaining half of the oil. Stir in the ginger and garlic, and then the chicken and stir fry for about 2 minutes until the chicken is mostly white, and almost cooked through. Return the vegetables to the pan along with the broth and bring to a simmer. Stir in the oyster and soy sauces along with the sugar, and simmer until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is slightly thickened, about 2 minutes more.
CHICKEN AND BROCCOLI STIR-FRY ...
From melissassouthernstylekitchen.com
Reviews 9Category Main Course, PoultryCuisine AmericanTotal Time 25 mins
- Slice the chicken breasts into strips. Whisk together the soy sauce, sugar, cornstarch, minced garlic, ginger and sesame oil until the cornstarch has dissolved. Mix-in the sliced green onion.
- Place into a plastic storage bag, pour the marinade over chicken. Marinate for at least 4 hours or overnight.
- To stir-fry: Heat a few drizzles of vegetable or peanut oil in a hot skillet, around 3 Tbsp. Add the broccoli florets, green onion, ginger, minced garlic, 3 Tbsp water, and a sprinkle of salt and black pepper to your taste.
HEALTHY CHICKEN AND BROCCOLI STIR FRY - ALL THE HEALTHY THINGS
From allthehealthythings.com
5/5 (21)Calories 452 per servingCategory Main Dish
- Add the chicken thighs, garlic, ginger, salt, black pepper, and red pepper flakes to a small bowl and stir until well combined.
- Heat a large skillet over medium-high heat. Once hot, coat the pan with oil and then add in the chicken. Cook the chicken for 6-8 minutes until browned and cooked through. Once cooked, remove the chicken from pan and set aside.
- While the chicken is cooking, make the sauce. Add the coconut aminos, fish sauce, sesame oil and arrowroot starch to a small bowl and whisk until well combined.
- Next, add in the broccoli florets and ⅓ cup of water. Cook the broccoli until it is bright green and slightly tender, around 4-6 minutes.
CHICKEN BROCCOLI STIR FRY (30 MINUTES) - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 6 minsCategory EntreeTotal Time 30 mins
- if making rice the traditional stove top method you will want to start make it 10 minutes before you start the recipe. Other options are to make quick cooking rice (5 to 10 minutes), or microwave frozen rice.
- In a small mixing bowl whisk together the chicken broth, soy sauce, fish sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). To a separate small bowl add the corn starch and a small amount of water, use a small fork to whisk so that the slurry is smooth. Add the cornstarch slurry to the sauce and whisk to combine, set aside.
- Prepare all of the remaining ingredients for the stir fry as instructed above. Place them all in separate bowls so everything is ready to go when you start cooking. Season the cubed chicken with salt and pepper.
- Heat a large skillet over medium high heat. Add the oil, enough to coat the bottom of the pan. Once the oil is heated add the chicken in an even layer. Cook on one side about 3 to 4 minutes, or until the chicken easily releases from the pan. Flip and cook another 1 to 2 minutes, remove to a bowl or plate. It’s okay if not all the chicken is fully cooked because it will get cooked further with the sauce.
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From asiancaucasian.com
5/5 (4)Calories 236 per servingCategory Dinner
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
GARLIC BROCCOLI STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (8)Total Time 10 minsCategory Stir FryCalories 103 per serving
- Bring enough water to a boil in a large pot, add pinch of salt and 1/4 teaspoon sesame oil and then cook broccoli for around 1 minute. Transfer out. (No need to drain)
- Heat cooking oil in wok and fry chopped garlic until aroma over slow fire, then turn up the fire and slide broccoli in.
CHICKEN AND BROCCOLI STIR-FRY RECIPE (IN 4 SIMPLE STEPS)
From tasteasianfood.com
4.5/5 (3)Uploaded 2022-01-15Category MainPublished 2018-11-24
- Prepare the chicken. Chicken breast or chicken thigh meat? Chicken breast is the favorite meat for stir-frying in the west, but Asian generally preferred the juiciness and texture of chicken thigh meat.
- prepare the broccoli. An easy way to cut the broccoli into florets. Cut the broccoli into larger florets looks more presentable than smaller florets, in my opinion.
- Preparing an awesome stir-frying sauce. The sauce to stir-fry the chicken is another critical element of this recipe. I use the standard seasoning items for formulating the sauce – light soy sauce, oyster sauce, sugar, salt, cornstarch, and sesame oil.
- The stir-frying process. Stir-fry the chicken. Stir-fry the chicken with some oil. Once it turns color, let the heat of the wok to brown the chicken pieces.
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From sidechef.com
4/5 (3)Total Time 15 minsCuisine Asian, Southeast AsianCalories 136 per serving
- In a frying pan over medium-high heat, warm Oil (4 tablespoon). Add chicken to the pan and cook for 5 minutes, or until browned.
- In the same bowl you had your chicken and flour, add Chicken Broth (1 cup), Garlic (2 clove), Ground Ginger (1 teaspoon), Soy Sauce (4 tablespoon), and Honey (3 tablespoon). Whisk together and set aside.
- In the same frying pan that was used for the chicken, cook Onion (1) and Broccoli Florets (4 cup) for 4 minutes, or until crisp.
ALL AMERICAN STIR-FRY - THE SCRAMBLE
From thescramble.com
Servings 4Total Time 25 mins
- In a large nonstick skillet or wok, heat the oil over medium heat. When it is hot, add the chicken and cook it, stirring often, for about 3 minutes until the outsides are cooked.
- Add the garlic, broccoli, carrots and onions and continue to cook, stirring often, for 3 more minutes.
- Meanwhile, combine the mustard, honey, Worcestershire sauce and vinegar, and pour it over the chicken and vegetables (if you marinated the chicken in the sauce, be sure to bring the sauce to a boil for at least a minute).
- Add the scallions and continue to cook the mixture for 2 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
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From eatlikepinoy.com
Cuisine ChineseTotal Time 35 minsCategory Main CourseCalories 184 per serving
- Heat oil in a pan, cook the marinated chicken until lightly brown. Transfer chicken into a bowl and set aside.
- In a small bowl, combine oyster sauce, olive oil, cornstarch, 1 1/2 tbsp water, and sugar. Mix and set aside.
- Pour the water into a pot, bring to boil, and use the boiling water to clean the broccoli using a strainer.
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Cuisine American, ChineseTotal Time 25 minsCategory Main CourseCalories 243 per serving
- First, cut up chicken breast. Slice down the middle the long way of the breast. Now, you'll have 2 pieces out of which was one breast. Cutting the short way, slice chicken into 1/4 inch slices. Thin but not too thin.
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