Chinese Chicken Broccoli Food

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 (CHINESE TAKEOUT STYLE)

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.

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.

CHINESE CHICKEN & BROCCOLI

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.

CHINESE CHICKEN AND BROCCOLI

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.

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.