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
CHICKEN AND BROCCOLI STIR-FRY
Give this stir-fry bold flavor with soy sauce, sherry, sesame oil and fresh ginger.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice.
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-BROCCOLI STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally.
- Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and 1/4 teaspoon pepper.
- Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions.
Nutrition Facts : Calories 435 calorie, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 573 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 27 grams
PAT'S BROCCOLI AND CHICKEN STIR-FRY
Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
- Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.
CHICKEN AND BROCCOLI STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. 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 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. 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; serve with rice.
- Serving suggestion: rice.
FREEZER BAG CHICKEN AND BROCCOLI STIR-FRY
Get your favorite playlist queued up and spend some time prepping this easy stir-fry for an almost instant meal later. Chicken and microwaved broccoli are tossed in a bag with soy and orange sauce and then frozen. Take comfort in knowing tomorrow night's dinner is waiting in the freezer!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
- Transfer the broccoli with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, broccoli and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds.
CHICKEN AND BROCCOLI STIR-FRY
Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 28m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g
CHICKEN AND BROCCOLI STIR-FRY
Make and share this Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by KittyKitty
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323.9, Fat 8.8, SaturatedFat 1.4, Cholesterol 68.7, Sodium 1234.2, Carbohydrate 16, Fiber 0.9, Sugar 7, Protein 31.8
CHICKEN AND BROCCOLI STIR FRY
I made this recipe in my Cooking class at school, and my kitchen group and I modified it some from the original Better Homes and Gardens version. Trust me, we made this recipe, it is simply delicious.
Provided by Matt W
Categories One Dish Meal
Time 35m
Yield 4 small plate servings
Number Of Ingredients 12
Steps:
- Place 4 cups of water into an appropriate sized pot.
- Put your rice into the water and let it boil.
- Once boiling lower the heat and cover the pot for 20 minute.
- Next, for the sauce combine the 1/2 c of water soy sauce hoisin sauce, cornstarch, ginger, and sesame oil; stir and set aside.
- Cut the florets from from the broccoli stems and separated the florets into small pieces.
- Cut broccoli stems crosswise into 1/4 inch slices and cut the pepper into short thin strips.
- In a large skillet heat 1 tbsp of the sesame oil over medium-high heat.
- Cook and stir broccoli stems for 1 minute.
- Add the florets and pepper slices; cook and stir for 3 - 4 minutes or until crisp or tender.
- Remove from skillet and set aside.
- Add the last tbsp of sesame oil to the skillet; add the chicken and cook and stir for 2-3 minutes or until no longer pink.
- Push chicken to the sides of skillet then stir sauce and add to the skillet.
- Cook and stir until thickened and bubbly. Return cooked veggies to the skillet.
- Stir the mixture to coat everything with the sauce and cook one more minute or until heated through.
- Take the skillet off the heat and serve with the rice.
Nutrition Facts : Calories 595.1, Fat 11.5, SaturatedFat 1.9, Cholesterol 55.1, Sodium 779.2, Carbohydrate 92, Fiber 5.3, Sugar 5.5, Protein 29.4
CHICKEN BROCCOLI STIR FRY
This is a recipe that I have had in one of my recipe books from years ago. Not sure where I got the recipe but it is a easy recipe to put together. Great with Recipe #116960 I use a electric wok but you can make this in a large pan on the stove.
Provided by Marsha D.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl combine chicken pieces, soy sauce and oil. Blend to cover chicken and set aside for 5 minutes.
- Bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
- In a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. Simmer on medium low for 5 minutes. Push up side of wok.
- Increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. Stir fry til tender. Push up beside broccoli.
- Add margarine, let melt and add sliced mushrooms. Stir fry til tender.
- Bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
- Combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture. Heat til thicken, stirring constantly for 2 minutes.
- Add sesame seeds and Serve over white cooked rice or chow mein noodles.
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
STIR-FRY CHICKEN AND BROCCOLI
Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!
Provided by anemptyroad
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
- Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 12.7 g, Cholesterol 35.9 mg, Fat 16.1 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 1067.4 mg, Sugar 2.5 g
QUICK CHICKEN & BROCCOLI STIR-FRY
This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
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
CHICKEN AND BROCCOLI STIR-FRY
Make and share this Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by Patty Mae
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 43.9, Sodium 346.8, Carbohydrate 15.5, Fiber 1.9, Sugar 3.7, Protein 24.4
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
- Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon.
- Return chicken to pan.
- Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
CHICKEN BROCCOLI STIR FRY FOR 2
Make and share this Chicken Broccoli Stir Fry for 2 recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine broth, soy sauce, ginger and pepper; set aside.
- Mix cornstarch and water; set aside.
- Heat oil in wok or large skillet.
- Add onion and stir fry 2 minute; push away from heat.
- Add chicken and stir fry 2 to 3 minutes; push away from heat.
- Add broccoli matchsticks, mushrooms; stir fry 2 minutes.
- Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute.
- Add chicken broth mixture; heat until bubbly.
- Slowly stir in cornstarch mixture; heat and stir until thickened and smooth.
- Gently stir until all foods are well coated with sauce.
- Serve over rice.
Nutrition Facts : Calories 436.9, Fat 22.5, SaturatedFat 3.9, Cholesterol 34.2, Sodium 1393.8, Carbohydrate 37.8, Fiber 7.7, Sugar 9.7, Protein 26.1
STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE
Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
- Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Nutrition Facts : Calories 448 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
SIMPLE CHICKEN AND BROCCOLI STIR-FRY
Make mealtime delicious with our Simple Chicken and Broccoli Stir-Fry. Our Simple Chicken and Broccoli Stir-Fry includes cauliflower and bell peppers.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Stir-fry chicken in 2 Tbsp. dressing in large skillet on medium-high heat 10 minutes or until chicken is cooked through.
- Add vegetables; stir-fry an additional 10 minutes.
- Add remaining dressing; mix well. Cook until heated through, stirring frequently. Serve over rice.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
CHICKEN AND BROCCOLI STIR-FRY
Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.
Provided by spaisley39
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
- Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
- Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
- Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g
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