BROCCOLI BITES NEAR ME RECIPES

Name: Chicken and Broccoli Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup low sodium soy sauce (or use gf soy sauce*); 1/2 cup chicken broth*; 1 tablespoon cornstarch; 2 tablespoons mirin; 1 tablespoon sugar; 2 teaspoons sesame oil; 1/4 teaspoon white pepper; 1 tablespoon canola oil (divided); 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 pound chicken breast (sliced very thinly); 2 cups broccoli florets; sesame seeds as garnish (if desired)

CHICKEN AND BROCCOLI STIR-FRY - SKINNYTASTE

Chicken and Broccoli Stir-Fry - Skinnytaste image

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup low sodium soy sauce (or use gf soy sauce*)
1/2 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1/4 teaspoon white pepper
1 tablespoon canola oil (divided)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast (sliced very thinly)
2 cups broccoli florets
sesame seeds as garnish (if desired)

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.

Nutrition Facts : ServingSize 1 cup, Calories 249 kcal, CarbohydrateContent 14.6 g, ProteinContent 27 g, FatContent 9 g, SaturatedFatContent 0.7 g, CholesterolContent 73 mg, SodiumContent 766 mg, FiberContent 1.6 g, SugarContent 6.2 g

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES

Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

Ingredients

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
When oil gets hot, add onion to the pot and saute 2 minutes.
Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

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