SPICY CHICKEN BROCCOLI STIR FRY RECIPES
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI RECIPE ...
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Asian
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, CarbohydrateContent 10.9 g, CholesterolContent 36.2 mg, FatContent 6.2 g, FiberContent 2.3 g, ProteinContent 15.9 g, SaturatedFatContent 1.3 g, SodiumContent 606.4 mg, SugarContent 3.3 g
BROCCOLI AND CHICKEN STIR-FRY RECIPE | ALLRECIPES
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Asian
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3 servings
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, CarbohydrateContent 40.7 g, CholesterolContent 71.9 mg, FatContent 7.2 g, FiberContent 4.1 g, ProteinContent 33.4 g, SaturatedFatContent 1.6 g, SodiumContent 3307.3 mg, SugarContent 23.5 g
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