Chicken Broccoli Ca Uniengs Style Food

CHICKEN BROCCOLI CA - UNIENG'S STYLE

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat.
• Saute garlic and onion until soft and translucent.
• Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes.
• Stir in water, pepper and sugar.
• Add bok choy and broccoli, and cook stirring until soft, about 10 minutes.
• Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

CHICKEN BROCCOLI CA - UNIENG'S STYLE

Steps:

• Mix the chicken, oyster sauce, and soy sauce together in a large bowl. Let the chickenrest for 15 minutes. To a large, heavy skillet or a wok, add oil and heat over medium flame. Fryonion and garlic in the oil until the vegetables are tender and translucent. Increasethe heat to high and add the chicken and marinade to the wok. Stir-fry the ingredients until they are light golden brown for 10 minutes. Add water, sugar, and pepper while stirring continuously. Add broccoli and bok choy. Stir and cook for about 10 minutes until soft Hurl in the cornstarch mixture and cook till the sauce thickens for 5 minutes. Serve with white rice. Trivia Broccoli is native to the Mediterranean. It was first formed by the Etruscans (an ancient civilization in Italy) from a cabbage relative. The civilization is called Tuscany today who have been considered as horticultural geniuses for ages. The English word 'broccoli' originates from the Italian word 'broccolo' which means "the flowering crest of a cabbage" and the Latin brachium which meansan arm or a branch. The vegetable is greatly cherished by the Italians since the Roman Empire. In the 18th century, however, when it was first introduced in England, it came to be known as "Italian asparagus."

CHICKEN-BROCCOLI STIR-FRY

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.

CHICKEN, BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
• Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

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.

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

CHICKEN BROCCOLI

Steps:

• Heat oil in a nonstick pan.
• Toss in the chicken cubes and saute until almost tender.
• Fold in garlic and stir fry for half a minute.
• Add bell peppers and stir-fry for a few minutes.
• Stir in the soy sauce, sugar and stock.
• Bring to a boil.
• Add cornflour dissolved in a quarter cup of water.
• Mix in salt and pepper powder to taste.
• Fold in broccoli florets and cook for a few minutes.
• Transfer to a warm serving dish.
• Sprinkle with sesame seeds.
• Serve at once.
• Enjoy!

ASIAN-STYLE CHICKEN & BROCCOLI

Steps:

• Cut chicken into pieces (strips or chunks).
• Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
• Drain if needed.
• Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
• Add sauce and broccoli florets and lower temp to medium and cover.
• Stir occasionally.
• When the broccoli appears to be tender, but not mushy, it's done.
• Just use your best judgement.

CHICKEN AND BROCCOLI

Steps:

• Stir the soup, mayo and lemon juice together.
• Layer in a small casserole dish:1/2 chicken, ½ cheese, 1/2 broccoli, 1/2 sauce.
• Repeat Bake 45 minutes at 350F.

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 350 degrees.
• Dethaw frozen broccoli in microwave.
• Place broccoli in a 9x13 glass baking dish.
• Melt butter in frying pan over medium heat.
• Add marjoram.
• Cook chicken in butter and marjoram mixture.
• Once chicken is cooked, cut into bite size pieces.
• Remove chicken from pan and place into glass baking dish over the broccoli, leaving butter and marjoram mixture in frying pan.
• Turn heat to medium high and add sherry.
• Let cook for one minute to burn off alcohol.
• Reduce heat to medium.
• Add flour a little bit at a time to thicken mixture.
• Stir to remove any lumps.
• Add the can of chicken broth graudally, continually stirring to remove and lumps.
• When smooth, finish with half and half.
• Pour this mixture over the chicken and broccoli in glass baking dish.
• Top off dish with a layer of swiss cheese slices.
• Cook for 30 minutes on until swiss cheese is melted and bubbling on top.
• Serve over wild rice and enjoy!

CHICKEN BROCCOLI CA - UNIENG'S STYLE

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

CHICKEN BROCCOLI CA - UNIENG'S STYLE

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.