Stir Fry Broccoli Chicken Food

BROCCOLI AND CHICKEN STIR-FRY

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.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
• Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
• Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
• Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
• Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. 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 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. 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; serve with rice.
• Serving suggestion: rice.

CHICKEN AND BROCCOLI STIR-FRY

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.

CHICKEN-BROCCOLI STIR-FRY

Steps:

• Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally.
• Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and 1/4 teaspoon pepper.
• Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions.

BROCCOLI CHICKEN STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
• Remove and keep warm.
• In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
• Return chicken to the pan and sprinkle with Chinese Five spice.
• Stir in broth and bring to a boil.
• Combine cornstarch and cold water until smooth and gradually stir into skillet.
• Cook and stir for 2 minutes or until thickened.
• Serve over rice.

CHICKEN BROCCOLI STIR FRY

Steps:

• In a small bowl combine chicken pieces, soy sauce and oil. Blend to cover chicken and set aside for 5 minutes.
• Bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
• In a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. Simmer on medium low for 5 minutes. Push up side of wok.
• Increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. Stir fry til tender. Push up beside broccoli.
• Add margarine, let melt and add sliced mushrooms. Stir fry til tender.
• Bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
• Combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture. Heat til thicken, stirring constantly for 2 minutes.
• Add sesame seeds and Serve over white cooked rice or chow mein noodles.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
• Cut chicken into bite-size pieces.
• Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
• Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
• Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
• Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
• Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
• Serve immediately with rice.

CHICKEN AND BROCCOLI SKILLET STIR-FRY

Steps:

• In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
• Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
• Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
• Add in 1 tablespoon more sesame oil to the skillet.
• Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
• Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
• Transfer to a platter or large bowl and sprinkle with sesame seeds.
• Serve with cooked rice.
• Delicious!

AMERICAN CHICKEN & BROCCOLI STIR-FRY

Steps:

• Heat the oil in a large, nonstick skillet or wok.
• Add the chicken and cook, stirring, for 4 minutes, then remove from the pan.
• Add the broccoli, celery, carrots and red pepper, and cook, stirring, for 3 to 4 minutes, or until the vegetables are softened.
• Stir together the cornstarch slurry, chicken broth, soy sauce, jelly and red pepper flakes.
• Add it to the pan and stir.
• Return the chicken to the skillet and cook the mixture until the sauce is thickened and glossy, about 3 minutes.
• Taste and correct the seasoning with salt and additional red pepper flakes, if desired.
• Divide among four plates and top each with 1 tablespoon of the scallions.

BROCCOLI CHICKEN STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender., Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.

STIR FRY CHICKEN AND BROCCOLI

Steps:

• In a large frying pan or wok, heat oil over medium high. Add chicken cubes and stir-fry for 3 minutes, until chicken becomes opaque.
• Remove with a slotted spoon and set aside.
• Add broccoli; stir fry 1-2 minutes. Add mushrooms, scallions, soy sauce, sherry, and ginger.
• Stir fry 2 more minutes. Add dissolved cornstarch and reserved chicken.
• Cook until heated through and sauce has thickened.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
• Refrigerate in tightly covered container 8-24 hours.
• Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
• Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot rice.