CHICKEN BREAST AND BROCCOLI RECIPES RECIPES

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CHICKEN AND BROCCOLI STIR-FRY RECIPE | FOOD NETWORK ...



Chicken and Broccoli Stir-Fry Recipe | Food Network ... image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Total Time 27 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

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.

Nutrition Facts : Calories 431 calorie, FatContent 16 grams, SaturatedFatContent 2 grams, CholesterolContent 66 milligrams, SodiumContent 1097 milligrams, CarbohydrateContent 40 grams, FiberContent 4 grams, ProteinContent 32 grams, SugarContent 8 grams

CHICKEN AND BROCCOLI MORNAY RECIPE - FOOD.COM



Chicken and Broccoli Mornay Recipe - Food.com image

Make and share this Chicken and Broccoli Mornay recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
3 1/2 cups chicken breasts, cubed (about 1#)
1 cup cold water
1 tablespoon dry sherry or 1 tablespoon chicken broth
1 (10 ounce) package frozen broccoli, chopped, thawed
1 (10 ounce) can cream of chicken soup
1 1/2 cups quick-cooking rice
1/4 cup grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 1/2 cups half-and-half
1/4 cup swiss cheese, shredded
1/4 cup chicken broth

Steps:

  • Heat oil in a large skillet.
  • Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
  • Add water, sherry, broccoli, and soup.
  • Bring to a boil.
  • Add rice to the skillet and stir.
  • Remove from heat and let stand for 5 minutes.
  • Sprinkle with 2 tablespoons of the parmesan cheese.
  • In a separate large saucepan, melt butter over low heat.
  • Stir in flour.
  • Gradually add the half-and-half, stirring continually until smooth.
  • Boil for 1 minute.
  • Add swiss cheese and remove from heat.
  • Beat sauce with a wire whisk for 5 minutes.
  • Beat in broth.
  • Spoon chicken mixture in a serving dish.
  • Pour sauce over chicken.
  • Top with remaining parmesan cheese.

Nutrition Facts : Calories 530.7, FatContent 31.4, SaturatedFatContent 14.6, CholesterolContent 66.2, SodiumContent 721.4, CarbohydrateContent 45.9, FiberContent 2.9, SugarContent 1.8, ProteinContent 14.2

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