Best Chili Garlic Broccoli Recipes

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SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)



Spicy Chicken & Broccoli in Chili Garlic Sauce (Low Carb) image

Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!

Provided by Sooz Cooks

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped broccoli
1 tablespoon olive oil
1 tablespoon minced ginger (or 1 teaspoon ginger paste)
1 teaspoon minced garlic
3 cups cooked chicken, shredded, about 3-4 chicken breasts
1 tablespoon chili-garlic sauce (you know, the stuff in the jar with the seeds by Huy Fong foods, (FOR ME THIS MAKES IT PRETTY SPICY )
1/4 cup low sodium soy sauce
1 cup low sodium chicken broth
1 (1 g) packet Splenda sugar substitute

Steps:

  • In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
  • Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
  • Stir broccoli, add garlic and ginger and saute for another minute or two.
  • Stir in chicken. Cover pan and allow to steam for two minutes.
  • Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
  • Stir and simmer until sauce reduces a bit and is not soupy.
  • Serve with extra Chili Garlic sauce and soy sauce on the side.

CHILI-GARLIC ROASTED BROCCOLI



Chili-Garlic Roasted Broccoli image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
1 large head broccoli, cut into thin, long spears

Steps:

  • Preheat oven to 425 degrees F.
  • Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING



Asian Broccoli Salad with Tangy Chili-Garlic Dressing image

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.

Provided by Amy Chaplin

Time 1h15m

Yield 2 servings

Number Of Ingredients 13

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 cup julienned carrots
1 cup julienned daikon
3 tablespoons thinly sliced scallions
2 tablespoons unrefined sesame oil
1 large clove garlic, thinly sliced
1 red jalapeno, thinly sliced
2 tablespoons brown rice vinegar
2 teaspoons tamari
1 teaspoon toasted sesame oil
1 tablespoon black sesame seeds, plus more for garnish

Steps:

  • Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
  • Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
  • Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

GARLIC-CHILI SHRIMP SKEWERS WITH PEANUT NOODLES AND BROCCOLI



Garlic-Chili Shrimp Skewers with Peanut Noodles and Broccoli image

This may seem like a lot of work but this delicious meal should be ready well under an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 9

8 ounces spaghetti
Coarse salt
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light-brown sugar
32 large frozen shrimp, (1 1/2 pounds), peeled, deveined, thawed
Garlic-Chili Oil
1 1/2 pounds (1 to 2 heads) broccoli, cut into florets, stems peeled and sliced 1/2 inch thick

Steps:

  • Make peanut noodles: Cook spaghetti in a large pot of boiling salted water until al dente, according to package instructions; drain and rinse with cool water.
  • In a large bowl, whisk together peanut butter, soy sauce, vinegar, and brown sugar until smooth. Add spaghetti, season with salt, and toss to combine; set aside.
  • Make shrimp skewers and broccoli: Heat broiler, with rack set 4 inches from heat. Thread shrimp onto 8 skewers (4 shrimp each); transfer to a broiler pan or broilerproof baking sheet. (If using bamboo or wooden skewers, cover exposed parts with aluminum foil to prevent scorching.) Dividing evenly, spoon 2 tablespoons garlic-chile oil onto shrimp; set aside.
  • Place broccoli, 1 tablespoon Garlic-Chili Oil, and 3/4 cup water in a large skillet. Simmer, covered, over medium heat, until tender, 5 to 7 minutes.
  • Meanwhile, broil shrimp until opaque throughout, 3 to 4 minutes. Serve with noodles and broccoli; drizzle all with remaining garlic-chile oil.

CHILI GARLIC BROCCOLI



Chili Garlic Broccoli image

This is a recipe of one of my friends. It was modified from a recipe with Kai-lan (Chinese broccoli) that her mom made back at home in China. She used Western broccoli because Kai-lan was usually pretty expensive where we were living. The measurements are estimates as she would do it by the look of it.

Provided by Tea Girl

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

500 g broccoli (about one large head, chopped into bite sized florets, chop off the biggest ends)
1 long red chili pepper, chopped
1 garlic clove (finely minced or pressed)
1 tablespoon vegetable oil
2 tablespoons dark soy sauce (important because it is sweeter, which you need with the less sweet Western broccoli, if you don't h)

Steps:

  • Boil water for steamer.
  • Put broccoli in steamer for 4 minutes until slightly soften.
  • Heat oil in pan on medium heat and fry chili and garlic for a minute.
  • Turn up heat to high, add broccoli and stir occasionally for a minute.
  • Add soy sauce, stir, cover and cook for a minute.

Nutrition Facts : Calories 83.6, Fat 3.9, SaturatedFat 0.5, Sodium 545.1, Carbohydrate 10, Fiber 3.5, Sugar 2.9, Protein 4.7

CHILI-GARLIC ROASTED BROCCOLI



Chili-Garlic Roasted Broccoli image

I was looking for something different to do with broccoli, and I found this quick and easy recipe from 30 Minute Meals. I don't own "grill seasoning blend" so I used a mix of salt, pepper, onion powder, garlic powder, cayenne pepper, thyme and rosemary.

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup extra virgin olive oil
6 garlic cloves, finely chopped
1 tablespoon chili powder
1 tablespoon steak seasoning (Montreal)
1 head broccoli, cut into spears

Steps:

  • Preheat oven to 425°F.
  • Place olive oil, garlic and spices in a large bowl and whisk until blended.
  • Add broccoli spears, and toss to coat evenly.
  • Place broccoli onto a large roasting sheet and roast in oven until broccoli is crisp and brown on the ends, and stalks are tender (about 17-20 minutes).

Nutrition Facts : Calories 183.6, Fat 14.4, SaturatedFat 2, Sodium 70.1, Carbohydrate 12.6, Fiber 4.7, Sugar 2.8, Protein 4.8

RACHAEL RAY'S CHILI-GARLIC ROASTED BROCCOLI



Rachael Ray's Chili-Garlic Roasted Broccoli image

Make and share this Rachael Ray's Chili-Garlic Roasted Broccoli recipe from Food.com.

Provided by Luvs 2 Cook

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup extra virgin olive oil, eyeball it
5 -6 garlic cloves, finely chopped
1 tablespoon chili powder
1 tablespoon McCormick's Montreal Brand steak seasoning, by mccormick grill mates
1 large head broccoli, cut into thin, long spears

Steps:

  • Preheat oven to 425°F
  • Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.
  • Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Nutrition Facts : Calories 182.2, Fat 14.4, SaturatedFat 2, Sodium 83.9, Carbohydrate 12.3, Fiber 4.7, Sugar 2.8, Protein 4.8

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