Sticky Garlic Chicken And Broccoli Recipe 455 Food

STICKY GARLIC CHICKEN AND BROCCOLI RECIPE - (4.5/5)

Steps:

• Preheat the oven to 450°F. Line a baking sheet with foil and place a metal cooling rack on top if you have one (it can work without, too). Soak the chicken in the buttermilk. Mix the panko, cornmeal, olive oil, and salt and pepper in a bowl. Remove the chicken one piece at a time, let the buttermilk drip off, and gently press into the panko cornmeal mixture until coated with crumbs. Place the chicken on the baking sheet and bake for 10 minutes. At 10 minutes, flip each piece and bake for another 10 minutes (so total bake time for the chicken is about 20 minutes). Meanwhile, as your chicken bakes, pulse all the sauce ingredients in a food processor. This is optional, but to help the sauce develop its flavor and thicken a bit, you can put it in a skillet over medium low heat and let it simmer for a while. Prepare your broccoli by boiling for 1 minute and plunging into ice water (it stays so bright green and crispy!) or by stir frying until tender crisp. When the chicken is done, dip each piece in the sauce and return to the baking sheet. Bake another 5 minutes, re-dip for one last sauce love, and let rest for a minute or two. Serve over rice, with the broccoli and extra sauce. NOTES: You might have some extra breading and sauce, so you can also use closer to two pounds of chicken depending on how many people you have to feed. Also, the key to the 30 minute trick is prepping the sauce, broccoli, and rice while the chicken bakes. Voila!

GARLIC CHICKEN & BROCCOLI

Steps:

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

CHICKEN WITH BROCCOLI AND GARLIC SAUCE (5 POINTS)

Steps:

• Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
• Add broccoli to skillet, cover and cook 2 minutes.
• Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
• In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet.
• Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

GARLIC CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn't burn, until golden brown.
• Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
• Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.