CHICKEN AND BROCCOLI STIR FRY
The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 13
Steps:
- FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a medium bowl, combine chicken and cornstarch. Heat canola oil and sesame oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes. Serve immediately, garnished with sesame seeds.
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
SPICY BROCCOLI CHICKEN W BABY CORN
Steps:
- Dice chicken breasts into about 1-inch chunks. Heat olive oil in a large non-stick skillet or frying pan. Saute chicken pieces for about 10 minutes or until slightly browned. Add all the vegetables (pre-cut according to preference) and stir-fry another 5 minutes. In a saucepan, mix together chicken broth, water, vinegar, soy sauce, sesame oil, garlic chili sauce, arbol chili, and minced garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes. If the sauce has not thickened up, prepare a half & half mixture of cornstarch and water and add to the sauce. Stir constantly to avoid clumping. Pour sauce into the skillet/pan and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate. Garnish with scallion slices and sesame seeds. Serve with rice immediately. *Just a reminder to continually taste-test your sauces (especially when making them separately) throughout the cooking process. Even the most exact measurements of ingredients do not produce the same results. What's spicy, salty, bland, sweet, and sour to me will most likely be different for you. This helpful tidbit works well with all recipes and it's something I was reminded of while making this dish. ^^
CHICKEN STIR-FRY W/ BABY CORN
Make and share this Chicken Stir-Fry W/ Baby Corn recipe from Food.com.
Provided by CJAY8248
Categories Low Cholesterol
Time 25m
Yield 4 chicken breast, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.
Nutrition Facts : Calories 249.8, Fat 7.5, SaturatedFat 1.2, Cholesterol 34.8, Sodium 875.8, Carbohydrate 29.9, Fiber 3.6, Sugar 4.4, Protein 19.9
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- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
- Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
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