Thai Chicken And Broccoli Stir Fry 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:

• Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
• In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

THAI CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with 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.

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

THAI CHICKEN BROCCOLI SLAW STIR-FRY

Steps:

• Cut chicken breast length-wise into strips about 1 inch (2.5 cm) long and ½ inch (1.25 cm) thick. Set aside.
• Cook the brown rice in unsalted water according to package directions.
• Finely grate lime peel and juice the lime. Set juice aside.
• Make stir-fry sauce by combining lime peel, peanut butter, rice vinegar, light tamari, water, garlic cloves, fresh ginger and ground cayenne pepper in bowl of blender or food processor. Process until smooth.
• Wash broccoli slaw under running cold water to freshen. Drain. Cut red peppers into thin slices. Slice green onions to make ½ cup (125 mL) white and ¼ cup (60 mL) of the green.
• Heat one tablespoon (15 mL) grapeseed oil over medium-high heat in a wok or skillet. Add chicken and fry five minutes on one side to brown. Flip and cook on other side for another 3-5 minutes to brown or until internal temperature reaches 165°F (74°C). Remove from pan and set aside. Sprinkle with the reserved fresh lime juice.
• Heat remaining grapeseed oil. Add the sliced white of the green onions, broccoli slaw and red peppers. Stir-fry one minute.
• Pour sauce over stir-fry and sauté another two minutes or until vegetables are just tender crisp. Add chicken back and toss again. Taste and adjust seasoning - you may want to add more fresh lime juice or light tamari.
• To serve, mound brown rice on plate and top with the chicken stir-fry. Garnish with reserved sliced green ends of onions.

THAI PEANUT CHICKEN STIR FRY

Steps:

• In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
• In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
• Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
• Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
• Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
• Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.

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.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

Steps:

• Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
• Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
• Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
• Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
• Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
• Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
• Serve over rice!

THAI STYLE CHICKEN STIR FRY

Steps:

• Mix together all the ingredients for the sauce and set aside.
• Heat the pan over high heat. Add oil, onion, chili pepper, and garlic. Stirring continuously.
• When the garlic is just starting to brown, add chicken. Cook, stirring, for 5 minutes or until it starts to brown.
• Add peppers, Bok choy, cucumber and all the sauce. Cook, stirring for 2 minutes or until thickened.
• Remove from heat and add basil and cilantro. Stir to combine.
• Serve immediately garnished with fresh, cilantro and any of the other garnish options.

CHICKEN AND BROCCOLI STIR-FRY RECIPE

Steps:

• In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
• Repeat with the second half of the chicken and an additional teaspoon of oil.
• Remove the chicken to a plate.
• Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well.
• Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
• Add in the chicken and stir well to coat.
• Garnish with sesame seeds if desired.

THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE

Steps:

• In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
• Heat a wok or a large deep skillet over high heat.
• Add oil and swirl to coat pan.
• Add garlic and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer.
• Cook, undisturbed, until edges turn white, about 1 minute.
• Toss well and cook for 30 seconds more.
• Add broccoli florets and toss well.
• Cook, tossing once, until bright green, for 1 minute.
• Add oyster sauce mixture and toss well.
• Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
• Serve hot or warm--can serve over hot cooked rice.

THAI BEEF AND BROCCOLI STIR-FRY

Steps:

• Gather the ingredients.
• Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
• Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
• Pour this over beef and toss. Set aside.
• Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
• Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
• Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together cornstarch and water mixture.
• Push ingredients to the side in wok.
• Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
• Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.