WHAT TO PUT IN A STIR FRY CHICKEN RECIPES

Name: Chicken and Broccoli Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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)

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

Ingredients

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

BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES

Beef vegetable stir-fry fry | Jamie Oliver recipes image

The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.

Total Time 40 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 cloves of garlic
5 cm piece of ginger
1-2 fresh red chillies
6 spring onions
1 large red pepper
1 handful of mangetout
1 handful of baby corn
1 bunch of fresh coriander
350 g quality steak
250 g dried medium free-range egg noodles
vegetable oil
200 g peanut shoots or beansprouts
soy sauce
sesame oil
½ a lime
4 cos lettuce leaves

Steps:

1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
2. Pick and roughly chop the coriander, then thinly slice the steak.
3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
6. Tip the contents of the wok into a large bowl, including all the lovely juices.
7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

Nutrition Facts : Calories 529 calories, FatContent 20.6 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.6 g salt, FiberContent 4.5 g fibre

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8. Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
10. Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
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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.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine Chinese, Japanese
Calories 249 kcal per serving

Garnish with sesame seeds if desired.

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The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
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Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 529 calories per serving

1. Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
2. Pick and roughly chop the coriander, then thinly slice the steak.
3. Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
4. Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
5. Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
6. Tip the contents of the wok into a large bowl, including all the lovely juices.
7. Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
8. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
9. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES

1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
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