SPICY-TANGY CHICKEN AND BROCCOLI STIR FRY
Chicken, broccoli, and cashews stir-fried in a citrus and red pepper sauce, served over rice. I wanted to make a tasty stir fry with ingredients I had on hand and this is what I came up with. I also didn't have time to marinate. I have the chicken and broccoli cut and ready to go before I start the rice. Once the rice has been on simmer for about 5 of its 20 minutes, I start frying the broccoli/ cashews and the chicken. This results in all ingredients being ready at the same time.
Provided by cathianne
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie.
- Toss chicken with the flour to lightly coat it.
- Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl.
- Heat 2 frying pans, each with half the oil, at medium heat.
- Place broccoli and cashews in one pan.
- In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side.
- Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat.
- Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be).
- Serve over rice.
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
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
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.
SPICY CHICKEN STIR-FRY
"This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. "It's simple, and it doesn't keep me in the kitchen all evening."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.
Nutrition Facts : Calories 466 calories, Fat 33g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 896mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
SPICY BROCCOLI STIR-FRY
I am your basic broccoli-hater, but I love this dish! I found it in a cookbook I no longer own and cannot remember the name of, so I don't know to whom the credit goes. Its fabulous as an oriental side dish.
Provided by OhSusannah
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast sesame seeds in a dry pan over medium heat until they begin to brown; set aside.
- Heat oil over medium high heat until it begins to shimmer, add garlic, red pepper flakes and ginger and stir-fry 30 seconds.
- Add broccoli and stir fry until just crisp tender.
- Add seasoned rice wine vinegar and soy sauce and stir to coat broccoli.
- Reduce heat, cover, and cook about 3 - 5 minutes or until broccoli is done to suit your taste.
- Stir in sesame seeds and serve.
Nutrition Facts : Calories 127.5, Fat 9.4, SaturatedFat 1.4, Sodium 534.2, Carbohydrate 8.8, Fiber 3.2, Sugar 2, Protein 4.5
HOT AND TANGY BROCCOLI BEEF
Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 11
Steps:
- Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
- Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
- Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
- Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 15.7 g, Cholesterol 41.1 mg, Fat 16.2 g, Fiber 3.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 826.5 mg, Sugar 3.1 g
BROCCOLI PEPPER AND CHICKEN STIR-FRY
I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.
Nutrition Facts :
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