CHICKEN AND BROCCOLI STIR-FRY - SKINNYTASTE
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
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
ORANGE CHICKEN STIR-FRY WITH ASPARAGUS - CLEAN FOOD CRUSH
Orange Chicken Stir-Fry with Asparagus
Provided by Rachel Maser - CleanFoodCrush
Prep Time 0 minutes
Cook Time 0 minutes
Number Of Ingredients 12
Steps:
- In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
- Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
- Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
- Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
- Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
- Toss chicken into mixture and serve immediately over brown rice or quinoa.
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