Chicken And Broccoli Stir Fry With Variations Food

CHICKEN AND BROCCOLI STIR-FRY RECIPE

Steps:

• In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
• Repeat with the second half of the chicken and an additional teaspoon of oil.
• Remove the chicken to a plate.
• Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well.
• Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
• Add in the chicken and stir well to coat.
• Garnish with sesame seeds if desired.

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

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!

CHICKEN AND BROCCOLI STIR-FRY

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

Steps:

• FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a medium bowl, combine chicken and cornstarch. Heat canola oil and sesame oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes. Serve immediately, garnished with sesame seeds.

ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY

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!

CHICKEN AND BROCCOLI STIR-FRY (WITH VARIATIONS)

Steps:

• Stir together sauce in a cup and set aside. Have all ingredients near the wok or large skillet.
• Mix together the chicken with salt and rice wine in a small bowl. Lightly beat the egg and stir in with the chicken, then sprinkle in the cornstarch.
• Allow this to sit for 20 minutes to absorb the wine flavor.
• Then add it to the wok; when it sizzles, lower heat and stir until the chicken turns white (this will happen quickly), then drain chicken on paper toweling, and remove excess oil form wok, moving it carefully out of your cooking area so it is not accidentally spilled.
• Add the combination of oils to wok, and when it is hot, toss in the garlic, hot peppers, and onions.
• When it sizzles and becomes fragrant, add the chicken again and cook for 2-3 minutes until chicken cooks through.
• Stir in sauce mixture and boil to thicken. Add water if you need to thin it.
• Then stir in the broccoli, trying to coat it and when it heats through, sprinkle with sesame seeds. Check to see if it needs any salt.
• Serve over fluffy white jasmine rice.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
• Refrigerate in tightly covered container 8-24 hours.
• Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
• Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot 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.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
• Cut chicken into bite-size pieces.
• Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
• Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
• Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
• Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
• Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
• Serve immediately with rice.