Chinese Chicken Broccoli And Walnuts Recipe 455 Food

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CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)



Chicken and Broccoli (Chinese Takeout Style) image

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

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

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

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)



Chicken Broccoli Stir Fry (extra sauce!) image

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

2 tbsp cornflour/cornstarch
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce ((Note 3))
2 tsp sesame oil
Dash of white pepper ((sub black))
2 tbsp oil (, peanut, vegetable or canola)
1/2 onion (, sliced)
2 garlic cloves (, finely minced)
500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
1 1/4 cups water

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

CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)



Chinese Chicken, Broccoli and Walnuts Recipe - (4.5/5) image

Provided by Sharmd

Number Of Ingredients 19

CHICKEN:
1 EGG WHITE
1 TBSP SOY SAUCE
1 TSP CORNSTARCH
1/4 TSP GROUND GINGER OR 1 TSP FRESH
1 LB CHICKEN IN 1/4 " STRIPS
Mix all ingredients except chicken in a bowl. Add chicken and coat thoroughly. Set aside.
SAUCE:
1/4 CUP SOY SAUCE
1/4 DRY SHERRY
1/2 TSP GROUND OR 2 TSP FRESH GINGER
1 1/2 TSP CORN STARCH
1 TSP VEG OR PEANUT OIL
Mix all ingredients n a small bowl. Set aside.
TO FINISH:
4 TBSP OIL
4 CUPS BROCCOLI TOPS
1 CUP TOASTED WALNUTS
1/4 CUP SCALLIONS, SLICED

Steps:

  • In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.

CHICKEN AND BROCCOLI WITH BROWN SAUCE



Chicken and Broccoli with Brown Sauce image

Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.

Provided by Bill

Categories     Chicken

Time 30m

Number Of Ingredients 18

12 ounces boneless skinless chicken breast ((or thighs, 340g))
3 tablespoons water ((45 ml))
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 1/2 teaspoons vegetable oil
2/3 cup low sodium chicken stock ((160 ml, warmed))
1 1/2 teaspoons sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets ((300g))
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon fresh ginger ((grated, optional))
1 tablespoon Shaoxing wine
2 tablespoons cornstarch ((mixed with 2 tablespoons water to form a cornstarch slurry))

Steps:

  • Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
  • Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
  • Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
  • Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
  • Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
  • Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
  • Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
  • At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

Nutrition Facts : Calories 287 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 829 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ROASTED BROCCOLI AND WALNUTS



Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

CHICKEN AND WALNUTS



Chicken and Walnuts image

This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!

Provided by Kimke

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken, cut into 1 inch pieces
4 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons ginger, if you like more ginger (or more, I use fresh but dry works in a pinch but fresh is better)
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
2 tablespoons cooking oil (or more)
2 green peppers
8 green onions
1 cup walnut halves

Steps:

  • In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
  • stir-fry green pepper& green onions in hot
  • Remove.oil for 2 minutes or till crisp& tender.
  • Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
  • Remove.
  • Add half the chicken to hot wok; stir-fry 2 minutes.
  • Remove.
  • Stir-fry remaining chicken 2 minutes.
  • Return all chicken to wok.
  • Stir in soy mixture into chicken.
  • Cook& stir till thickened and bubbly.
  • Stir in veggies.
  • Cover and cook 1 minute more.
  • Serve with rice.

Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN



Stir-Fried Chinese Broccoli and Chicken With Hoisin image

The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 3 main-dish servings

Number Of Ingredients 14

12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 bunch Chinese broccoli (about 1 pound), ends trimmed
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
8 shiitake mushrooms, stems removed, sliced thin
Rice, whole grains or noodles for serving

Steps:

  • In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
  • Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
  • Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
  • Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 794 milligrams, Sugar 7 grams, TransFat 0 grams

CHINESE CHICKEN AND BROCCOLI



Chinese Chicken and Broccoli image

Make and share this Chinese Chicken and Broccoli recipe from Food.com.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces boneless skinless chicken breasts
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onions, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth

Steps:

  • Cut chicken into strips.
  • Toss chicken, cornstarch, salt and pepper in medium glass bowl.
  • Cover and refrigerate 20 minutes.
  • Cut green onions and carrots into thin slices.
  • Mix black bean sauce, garlic, gingerroot, and sugar together.
  • Spray a 12-inch skillet with nonstick cooking spray.
  • Heat until spray bubbles, add chicken and cook until chicken turns white.
  • Remove chicken from the skillet.
  • Reheat skillet and add chicken broth.
  • Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
  • Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.

AL & TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS



Al & Tipper Gore's Chinese Chicken With Walnuts image

Make and share this Al & Tipper Gore's Chinese Chicken With Walnuts recipe from Food.com.

Provided by windhorse23

Categories     Chinese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs boneless chicken breasts, cut into one-inch pieces
2 1/2 tablespoons soy sauce
1 1/2 tablespoons water
2 teaspoons cornstarch
2 tablespoons chinese rice wine or 2 tablespoons sherry wine
1 teaspoon sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 teaspoons vegetable oil
2 medium green peppers, chopped in 3/4-inch pieces
4 scallions, sliced in 1-inch lengths
1/3 cup chopped walnuts

Steps:

  • Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt.
  • Preheat a wok or large fry pan over high head. Add 2 teaspoons of vegetable oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir fry for 1-2 minutes or until golden brown. Remove.
  • Add the rest of the oil and stir fry the chicken. (You may need to add more oil or some stock if the pan is dry.)
  • Once the chicken is no longer pink, add the soy sauce mixture. Then stir in the vegetables and walnuts, cover and cook until heated through.

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.

Provided by Karamia

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)

Steps:

  • Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
  • Refrigerate for 15 minutes to 1 hour.
  • In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
  • Remove chicken with slotted spoon and keep aside.
  • In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
  • Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
  • Cook and stir for 2 minutes then sprinkle with walnuts.
  • Serve over rice if desired, enjoy!

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
4 cups fresh broccoli florets
1 large onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.

Nutrition Facts :

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