BROCCOLI RICE STIR FRY RECIPES

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SIMPLE BROCCOLI STIR-FRY RECIPE | FOOD NETWORK KITCHEN ...



Simple Broccoli Stir-fry Recipe | Food Network Kitchen ... image

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Provided by Food Network Kitchen

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 11

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

Steps:

  • Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
  • Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
  • Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
  • Copyright 2014 Food Network, LLC. All rights reserved.

CHICKEN STIR FRY - EASY AND HEALTHY RECIPE!



Chicken Stir Fry - Easy and Healthy Recipe! image

This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and a delicious stir fry sauce. This stir fry recipe is perfect for a weeknight meal. To make this recipe come together easily, prep all of your ingredients before you begin cooking.

Provided by Kristine

Categories     Main Course

Total Time 35 minutes

Prep Time 23 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 14

½ cup low sodium chicken broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic (minced)
1 tablespoon cornstarch
2 tablespoons olive oil
1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
¾ pound broccoli (cut into bite-size pieces (about 4 cups))
2 large carrots (sliced thinly on the diagonal)
2 bell peppers (cut into thin slices)
4 green onions (white and light green parts only, sliced)
4 cups cooked rice

Steps:

  • Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
  • Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
  • When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
  • Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
  • Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
  • Stir in the green onions. Serve stir fry over cooked rice.

Nutrition Facts : ServingSize 1 /4 recipe, Calories 336 kcal, CarbohydrateContent 28 g, ProteinContent 30 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 73 mg, SodiumContent 907 mg, FiberContent 5 g, SugarContent 15 g

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