Spicy Chinese Chicken And Broccoli Food

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

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.

SPICY CHINESE CHICKEN AND BROCCOLI

Steps:

• Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
• Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
• Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
• In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
• Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
• Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

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.

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SPICY ASIAN BROCCOLI

Steps:

• Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
• In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
• Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
• Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.