EASY CHICKEN AND BROCCOLI STIR FRY RECIPES

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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

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

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

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