CHICKEN AND BROCCOLI STIR-FRY RECIPE - BETTYCROCKER.COM
Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.
Provided by Betty Crocker Kitchens
Total Time 28 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
- Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
- Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Nutrition Facts : Calories 430 , CarbohydrateContent 57 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g
PARMIGIANO AND HERB CHICKEN BREAST TENDERS RECIPE ...
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 BIG servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
- Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
- Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
- Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
- Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
- Enjoy!
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