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
CHINESE CHICKEN & BROCCOLI
Make and share this Chinese Chicken & Broccoli recipe from Food.com.
Provided by A Taste of Brooklyn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the chicken, egg whites, 2 tablespoons soy sauce, vinegar, 1 tablespoons oil and 1 tablespoons corn starch. Mix well and set aside for 20 minute.
- In the meantime, Bring a large pot of water to a boil. In a small bowl combine 2 tablespoons soy sauce and 1 tablespoons corn starch, mix well and set aside. To the boiling water, add in the broccoli and carrots and blanch for 1 minute Drain and rinse under cold water and set aside.
- In a wok, over high heat, add 2 tablespoons oil and when hot add the chicken and stir-fry until no longer pink, about 2 to 3 minute Remove and set aside.
- To the wok, over high heat, add the garlic, ginger and five spice and stir-fry until fragrant, about 30 sec. Add in the carrots and broccoli, and stir-fry for 2 to 3 minute Return the chicken, add in the oyster sauce and soy sauce mixture and stir-fry until thickened about 1 to 2 min, plate and serve.
Nutrition Facts : Calories 192.8, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 1612.9, Carbohydrate 12.3, Fiber 1.6, Sugar 2.6, Protein 19.7
CHINESE CHICKEN AND BROCCOLI
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
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.
CHINESE CHICKEN AND BROCCOLI
I found this recipe on dlife.com. I do not have diabetes but was searching for a specific recipe and I found it here! The resulting dish is one that is high in flavor and low in carbohydrates. To lower the carbs further, the cornstarch can be omitted. This will result in more of a broth as opposed to a sauce.
Provided by s.toole
Categories Asian
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes.
- Remove them straining the soaking water through a sieve or cheese cloth and reserving.
- Slice up the mushrooms and reserve.
- Slice up the chicken into thin pieces and coat with 1 tablespoons soy sauce, the sesame oil, and 2 tablespoons cornstarch.
- Allow the chicken to marinate for 20 minutes.
- In a heated wok or large saute pan, add the safflower oil and briefly fry the chicken strips.
- Add the ginger and garlic and toss together coating evenly.
- Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked.
- Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.
- The resulting dish is one that is high in flavor and low in carbohydrates. To lower the carbs further, the cornstarch can be omitted. This will result in more of a broth as opposed to a sauce.
- Delicious!
Nutrition Facts : Calories 328.2, Fat 6.4, SaturatedFat 1, Cholesterol 98.7, Sodium 1230.2, Carbohydrate 22.3, Fiber 5.2, Sugar 3.6, Protein 46.2
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