Peanut Broccoli Stir Fry Food

SPICY PEANUT CHICKEN STIR-FRY

Steps:

• Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
• Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
• Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

PEANUT CHICKEN STIR-FRY

Steps:

• In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
• Copyright 2014 Food Network, LLC. All rights reserved.

SPICY STIR-FRIED BROCCOLI & PEANUTS

Steps:

• Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
• Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
• Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

BROCCOLI-PEANUT STIR-FRY WITH NOODLES

Steps:

• Cook noodles according to package directions. Drain. Keep warm.
• Melt butter in 12-inch nonstick skillet until sizzling; add broccoli, carrots and garlic. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in stir-fry sauce and corn; continue cooking 2-3 minutes or until heated through.
• Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.

CHICKEN AND BROCCOLI STIR-FRY WITH PEANUT SAUCE

Steps:

• Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
• Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
• Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
• Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
• To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.

PEPPER AND PEANUT BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
• Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
• Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

THAI PEANUT CHICKEN STIR FRY

Steps:

• In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
• In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
• Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
• Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
• Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
• Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.

BROCCOLI & TOFU STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a small bowl, whisk together the water, peanut butter, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Set aside.
• Drain and rinse the tofu, then pat dry and slice it in half horizontally.
• Cut te sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
• In a skillet, heat oil over high heat.
• Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
• Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
• In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
• Add the tofu to that skillet and cook for an additional 2 minutes.
• Remove the mixture from the heat, garnish with scallions and serve.

THAI PEANUT NOODLE STIR FRY

Steps:

• Fill a pot half way with water, cover with a lid, and heat at high heat until boiling. While the water is heating up, pre-heat a frying pan or wok by placing it on an element at medium heat with about a teaspoon of oil (olive oil or sesame oil work well).
• While the water and frying pan are heating up, wash and dice or chop the vegetables (you can use the vegetables listed here, or modify to taste). Fresh or frozen vegetables work well. They should be chopped to bite size pieces. Keep the vegetables in separate piles (one pile of onions, one pile of carrots, etc.).
• By the time the vegetables are ready to cook, the pan should be hot enough. Watch for the oil to start to smoke a bit - this means the pan is hot. When the water is boiling, add the noodles. This will probably occur part way through the stir frying process. Set a timer for the time indicated on the package (usually around 7 or 8 minutes), and then drain the noodles when they are finished cooking. I like to rinse the noodles to keep them from sticking together by running hot water over them while they are draining in a strainer. Keep them in a strainer and place it over the pot they were just cooked in to catch any remaining water. Set aside until the vegetables are finished cooking.
• Stir fry the vegetables until tender-crisp. If using frozen vegetables, add them all to the pan and keep stirring until they are hot. This should only take about 5 minutes.If using fresh vegetables, it will take about 8 - 10 minutes to cook them. Start by adding the onions and carrots to the hot pan. Stir frequently (every 30 seconds or more) for about 3 minutes, and then add peppers. Keep stirring frequently for 3 minutes, and then add broccoli. Cover the pan with a lid for 2 minutes. During this 2 minutes, make the sauce (see below). At the end of the 2 minutes, the broccoli should be bright green.
• Add all the sauce ingredients to a bowl and whisk together until combined, or add the ingredients to a blender and blend for 5 seconds.Remove the lid of the frying pan and stir the vegetables thoroughly. Turn the heat down to simmer, and pour the sauce mixture over the vegetables. Stir the vegetables and sauce until the sauce is thick and bubbly.
• Add the noodles to the frying pan with the vegetables and sauce, and stir thoroughly until everything is mixed together and evenly covered with sauce.
• Top with peanuts and serve.

PEANUT CHICKEN STIR FRY

Steps:

• MAKE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
• MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
• STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
• STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
• FINISH STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.

PEANUT SAUCE STIR FRY WITH SHRIMP

Steps:

• Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
• In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
• Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
• Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.

TOFU STIR FRY WITH BROCCOLI AND BELL PEPPERS

Steps:

• Cook the rice according to package instructions. While the rice is cooking, prepare the rest of the stir-fry.
• Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
• Make the Thai Peanut Sauce and set aside. Cut the tofu into 1/2" cubes and place in a shallow dish. Pour 1/4 cup of the Thai Peanut Sauce over tofu, stirring to coat.
• Transfer the tofu to the prepared baking sheet and bake for 20 minutes, flipping after 10 minutes.
• Heat peanut oil in a cast iron skillet over medium heat. Add onions and saute for 5 minutes, until translucent. Add bell peppers and broccoli and continue cooking for an additional 5 minutes, until vegetables are tender. Stir in the remaining peanut sauce and remove from heat
• To serve, evenly divide the rice onto 4 plates. Add stir-fried broccoli and peppers and baked tofu. Top with green onions, cilantro, and peanuts. Serve immediately.

STIR FRY CHICKEN AND BROCCOLI WITH PEANUTS

Steps:

• Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
• Stir until smooth, set aside.
• Lightly coat non stick frypan with veggie spray.
• Heat frypan on high heat until hot.
• Add oil, tilt frypan to coat bottom.
• Add chicken; stir fry 2 minutes, or until no longer pink.
• Remove chicken.
• Add remaining broth to frypan, bring to boil.
• Add broccoli and bell pepper, return to boil.
• Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
• Increase heat to high.
• Add chicken to frypan.
• Stir sauce and add to frypan, bring to boil.
• Cook 1 to 2 minutes or until thick.
• Stir in peanuts.

PEANUT CHICKEN STIR FRY

Steps:

• Cook rice as directed on package, omitting the salt.
• Meanwhile, in a large bowl, whisk peanut butter with coconut milk, soy sauce, Sriracha, lime juice, fish sauce, and garlic until smooth.
• Stir-fry chicken in large skillet with 1 tsp canola oil on medium-high heat 5 min. or until evenly browned. Add vegetables and stir-fry for 2 min.
• Add sauce, and cook another 2-3 minutes until chicken is fully cooked and sauce has thickened.
• Spoon rice onto platter; top with chicken mixture.

BROCCOLI TOFU STIR FRY WITH PEANUT SAUCE

Steps:

• Add sesame oil and tofu to a pan. Sauté over medium heat for 5 minutes.
• Add garlic, peanut butter, hoisin sauce, Sriracha and soy sauce to the pan and mix until the tofu is fully coated in the sauce. Cook for 5 minutes. You can add a drop of water at this stage if you'd like a thinner sauce.
• Add in the broccoli and mix until everything is fully coated in the sauce. Cook for 5 minutes until the broccoli is tender but still crips.
• Served warm over rice, cauliflower rice, noodles or enjoy as is!
• Optional garnish: toasted sesame seeds and fresh cilantro.

PEPPERED BEEF, BROCCOLI AND PEANUT STIR-FRY

Steps:

• In a medium pot bring water to a boil. Blanch the broccoli florets for 1 minute, lift them out of the water and immediately shock them in ice water. Once cooled, drain well and set aside on paper towel to dry.
• Heat 1 tbsp oil in a large non-stick sauté pan over medium high heat. Toss the sliced beef with the pepper, working in batches sear the meat on both sides until browned. Transfer to a plate and set aside. In a small frying pan, heat remaining oil then add mushrooms, red pepper and onion just until tender, about 2 to 3 minutes.
• Stir in broth and peanut sauce, bringing to a simmer. Toss in the broccoli and beef, coating evenly. Simmer until heated through, about 2 to 3 minutes. Transfer to a platter using a slotted spoon and reduce the remaining sauce until thickened, 1 to 2 minutes. Pour the sauce over the stir-fry, garnish with the peanuts, green onions and serve. Serve with steamed Basmati Rice.