CHICKEN AND BROCCOLI WITH BROWN SAUCE
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
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
SWEET AND SAUCY CHICKEN
I can't remember were this recipe came from, but I've been making it for several years. Everyone who tries it enjoys it. When the chicken is done cooking, it's so tender it falls off the bone.-Mrs. Patricia Weir, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired.
Nutrition Facts : Calories 349 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 802mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 34g protein.
SHREDDED, SAUCY BBQ CHICKEN SAMMIES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
- While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
- When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
- Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SAUCY CHICKEN LEGS
I love the dark meat of chicken, so this recipe is right up my alley. However, my DS, who hates the dark meat also loves it. Could it be in the way it is prepared?
Provided by Kayne
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Oven at 350 degrees.
- Over medium heat, heat oil in large skillet, then brown the chicken on all side. Will take about 15 minutes.
- Put chicken in one layer in casserole dish.
- Saute onion in drippings for about 5 minutes, then add the soup, paprika, salt, lemon juice, and dill, and mix them together thoroughly.
- Reduce heat to low, then stir the broth and sour cream into the skillet mixing well.
- DO NOT BOIL, but heat the sauce to about serving temperature.
- Gently pour the sauce over the chicken, actually spooning is best if you are not too lazy, like I am.
- Cover and bake until chicken is tender, about 20 minutes.
Nutrition Facts : Calories 514, Fat 37.4, SaturatedFat 11.5, Cholesterol 156.9, Sodium 998.6, Carbohydrate 9.5, Fiber 0.5, Sugar 1.6, Protein 33.8
BLACK-SKINNED CHICKEN SLOW-COOKED IN DARK SOY SAUCE
Provided by Elaine Louie
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.
- Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
- If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.
SAUCY BAKED CHICKEN
This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It's our biggest hit with the families we serve it to. -Caroline Champoux, Londonderry, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
Nutrition Facts : Calories 412 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 36g protein.
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