STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).
Provided by Nagi
Categories Mains Stir Fries
Number Of Ingredients 12
Steps:
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
- Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
- Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN, BROCCOLI & WATER CHESTNUT W/ OYSTER SAUCE
Make and share this Chicken, Broccoli & Water Chestnut W/ Oyster Sauce recipe from Food.com.
Provided by CJAY8248
Categories Chicken Breast
Time 40m
Yield 1 chicken breast, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken breast crosswise into thin slices about 1/4" thick. In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly. Let stand 10-15 minutes. Meanwhile, cut broccoli florets from stems. Peel and cut stems into 2" pieces about 1/2" thick. In a large saucepan of boiling, salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well. In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir fry until aromatic, about 30 seconds. Add chicken and stir fry until chicken becomes white and opaque, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir fry until vegetables are tender and heated through, about 3 minutes. Serve.
Nutrition Facts : Calories 140, Fat 9.3, SaturatedFat 1.7, Cholesterol 15.5, Sodium 418.7, Carbohydrate 6.8, Fiber 1.2, Sugar 1.7, Protein 6.5
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
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, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
BROCCOLI WITH OYSTER SAUCE
You can find sweet and savory oyster sauce in Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
- In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.
Nutrition Facts : Calories 97 g, Fat 4 g, Fiber 4 g, Protein 5 g
OYSTER SAUCE RECIPE
Adding this to make in the future when I need oyster sauce. Many store bought sauces have nasty additives that our family avoids. This recipe was submitted by Rachel Monk to the website www.life123.com. You can substitute the fresh oysters with 250g prepacked oysters (shucked and in liquid)
Provided by YnkyGrlDwndr
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- If using fresh oysters, steamed in pan with one cup water until opened (reserve broth)
- Very finely chop oysters.(If using prepackaged oysters reserve liquid).
- Melt butter in a skillet and sauté onion, garlic and ginger root over medium heat until onions are soft.
- Add minced oysters, thyme, oregano and basil.
- Sift in flour, mixing constantly, until flour is cooked into butter.
- Whisk in one cup of oyster broth or oyster liquid from prepackaged oysters, plus ½ cup of chicken broth, ½ cup cream and ¼ cup soy sauce.
- Now pour sauce through a sieve, removing any solids that do not pass through the holes in the sieve.
- Return remaining liquid sauce to skillet.
- Mixing constantly, cook sauce over medium heat until thickened. If not thickening properly, add a small amount of corn starch and water and cook over heat until thick enough.
- If desired, add ground black pepper to taste.
- *Recipe does not indicate how long this will keep. Yield given is a guess. When I make this myself I will update to more accurate number. Prep and cooking times are approximate.
Nutrition Facts : Calories 435.5, Fat 31.9, SaturatedFat 18.4, Cholesterol 168.3, Sodium 1818.3, Carbohydrate 16.8, Fiber 0.7, Sugar 1.1, Protein 21
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