Does anyone have a good recipe for chicken and broccoli stir fry?!
Does anyone have a good recipe for chicken and broccoli stir fry?
Answers:
Chinese Chicken and Broccoli
I didn’t grow up eating Asian food. My family is pretty much born and bred Southerners…hillbillies, my parents like to say…and we ate a standard Southern American diet while I was growing up, with an occasional spaghetti, pizza, or taco night. My introduction to Chinese food was with my high school speech and drama team. We had gone to the state finals in a Chicago suburb, and our coach arranged for us to have dinner at a nice Chinese restaurant. The food was good and I had my first opportunity to try eating with chopsticks. So at 17, I got hooked on Chinese food. Then while living in Saipan, I was exposed to a broader range of Asian foods and became enamored with the variety of flavors.
This dish is a favorite that I’ve been making for years, and my kids love it, too. It’s one of those easy dishes that I can whip up on short notice because I almost always have all the ingredients on hand.
Equipment
wok
6 quart pot
steamer basket
sharp knife
small bowl
Ingredients
1 chicken breast, boneless and skinless (about 10 oz)
1 tablespoon corn starch
2 teaspoons dry sherry (or dry white wine)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound broccoli florets
3 tablespoons vegetable oil
1 garlic clove, minced
1 slice fresh ginger, minced
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1/4 cup chicken broth
1 teaspoon sugar
Preparation
1. Slice chicken breast across the grain into strips about 1/4 inch thick. In a bowl, toss the chicken with the cornstarch, sherry, salt, and pepper. Make sure it’s coated evenly. Set aside for 10 to 15 minutes.
2. Pour about an inch of water into the pot and put the steamer basket in. Cover and bring to a boil. Place broccoli florets in basket and steam just until the color starts to shine, about 3 minutes. Turn off the heat.
3. In a wok, heat oil over high heat for about a minute. Add garlic and ginger and stir-fry for just 30 seconds. Add the chicken and stir-fry until it is white and opaque, about 3 to 5 minutes. Add the broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes.
4. Serve with rice.
Variations
I’ve seen many different version of this dish. Some call for onions, scallions, or water chestnuts. Others add an egg white or a tablespoon of vegetable oil to the chicken marinade. And others toss the broccoli into the wok raw.
I used to toss the broccoli into the wok raw, but I found that steaming for just a couple minutes actually helped finish the dish better. Otherwise, the broccoli takes longer to cook and you have to remove the chicken before stir-frying the broccoli so that it doesn’t overcook.
Source(s):
http://www.andreasrecipes.com/2006/02/22...
i mean u could just season up the chicken cook it add the brocoli and some season... salt pepper garlic adobo... soy sauce and serve it over rice (white or brown) u could always add any other vegtable in thier....
well the way i would do it is to first buy some boneless,skinless chicken breast strips.some frozen brocoli,carrots and peas.and if you want add mushrooms.chop all the chicken into think strips or small cubes if you like.season with salt,pepper.chop up about 2 cloves of garlic depending on how much you like garlic.add oil to your pan enough to cover the bottom.or you could use some cooking spray.add your chicken and fry until no longer pink.add your frozen vegetables add about a cup of chicken stock.cover and simmer until vegetables are soft and serve over white rice or any other side dish.
Mine is good.
1. cut up chicken pieces in little strip size for quick frying.
2. Marinate the chicken pieces. (choose a favourite marinate or make up your own).
3. Prepare broccoli and onions in bite sizes.
4. Blanch cut brocooli as this gives a quick wash. (Drop into hot water and drain).
5. Heat up pan, stir fry onions, add chicken and drained broccoli.
6. Use the remainder of the marinate and mix with water and cornflour to thicken as gravy.
7. Serve with pasta, rice, noodles etc.
Try this one you can substitute the steak for chicken for more recipes
http://tastefullysimple.com/web/dgoodacr...
Asian Aura Beef & Broccoli Stir-fry
Ingredients
1/2 cup Asian Aura Dressing?
1 tsp. Fiesta Party Dip Mix?
1 Tbsp. olive oil
1 lb. thinly sliced sirloin steak
1 tsp. Garlic Garlic?
3-4 cups fresh broccoli florets
Prepared hot white rice
2-3 sliced green onions
Directions
Combine first 2 ingredients; set aside. Heat olive oil in large skillet or wok; add sliced steak and Garlic Garlic?. Saute for 2-3 minutes or until no longer pink. Add broccoli to skillet; saute 2-3 minutes or until crisp-tender. Stir in Asian Aura Dressing?; heat through. Serve over hot rice; garnish with green onions. Makes 3-4 servings.
allrecipes.com has tons of recipes and you can choose which one best suits your tastes. good luck!
Not exactly a recipe, but a general idea. Use boneless chicken thighs - this is dark meat, what all chinese restaurants use. (thats why its so cheap!!) Cut it up in small cubes, and marinate in some sesame oil, powdered ginger, and soy sauce for 15 minutes. Just a coating though! Don't need a ton. Then dust with flour, and get a wok or a saute pan very hot. (To infuse with more asian style flavor, use canola oil in the pan with a little sesame oil added. Sesame oil smokes a low tempurature, so the canola/sesame oil mix will give you a high smoke point, but still give the sesame flavor!) Toss in your chicken and stir vigorously. Chicken is done at 165 degrees, so if you have a thermometer check it. Dont want any salmonilla! After your chicken is done cooking your broccoli will only take one second. Take broccoli florettes, and bring up the heat of your pan again, -important! dont clean the pan first because all of the flavor from the chicken saute is still there!!! Add your broccoli and stir, not letting any one edge get over cooked. Add a splash of water to steam the broccoli in the pan and that will also deglaze the pan, pulling out any flavor on the bottom. Add to your chicken, and rice and enjoy!!!!!!
Hope this helps!
Jake C.
Exec Chef
Fried rise, just need a few cups of cooked cooled rice, scallions, garlic, and soy sauce. Saute with seaseme oil and canola oil.
Chicken and Broccoli Stir-fry
Marinate the chicken while you prepare the rest of the ingredients.
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
In a medium bowl, toss the chicken with the scallion whites, 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. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup 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 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and 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 2 more tablespoons oil. Add the chicken and chili 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.