Best Chinese Chicken And Broccoli Recipes

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
• Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

CHINESE CHICKEN AND BROCCOLI

Steps:

• Cut chicken into strips.
• Toss chicken, cornstarch, salt and pepper in medium glass bowl.
• Cover and refrigerate 20 minutes.
• Cut green onions and carrots into thin slices.
• Mix black bean sauce, garlic, gingerroot, and sugar together.
• Spray a 12-inch skillet with nonstick cooking spray.
• Heat until spray bubbles, add chicken and cook until chicken turns white.
• Remove chicken from the skillet.
• Reheat skillet and add chicken broth.
• Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
• Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.

PALEO CHINESE CHICKEN AND BROCCOLI

Steps:

• Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
• Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
• In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.

CHICKEN AND CHINESE BROCCOLI MISO STIR-FRY

Steps:

• Stir fry garlic and onions in oil until they are slightly cooked (about 2 minutes).
• Add chicken meat and cook until mostly cooked (about 5 more minutes).
• Add chinese broccoli cut into bite size pieces along with miso and cook about 2 minutes more.
• Add soy, water and cornstarch and bring to a boil.
• Check seasoning once chicken has cooked through, and add salt as desired.
• Garnish with green onions and parsley.
• Serve with rice.

CHINESE CHICKEN AND BROCCOLI

Steps:

• Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes.
• Remove them straining the soaking water through a sieve or cheese cloth and reserving.
• Slice up the mushrooms and reserve.
• Slice up the chicken into thin pieces and coat with 1 tablespoons soy sauce, the sesame oil, and 2 tablespoons cornstarch.
• Allow the chicken to marinate for 20 minutes.
• In a heated wok or large saute pan, add the safflower oil and briefly fry the chicken strips.
• Add the ginger and garlic and toss together coating evenly.
• Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked.
• Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.
• The resulting dish is one that is high in flavor and low in carbohydrates. To lower the carbs further, the cornstarch can be omitted. This will result in more of a broth as opposed to a sauce.
• Delicious!

SPICY CHINESE CHICKEN AND BROCCOLI

Steps:

• Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
• Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
• Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
• In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
• Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
• Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.

PALEO CHINESE CHICKEN AND BROCCOLI

Steps:

• Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
• Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
• In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Steps:

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.

CHINESE TAKE-OUT CHICKEN AND BROCCOLI

Steps:

• In a large saute pan or wok, heat the oil over medium heat. Add the chicken and cook until golden brown, stirring the chicken occasionally to cook it evenly on all sides, about 5 minutes. Transfer the cooked chicken to a plate and set aside. Add the garlic, ginger, and green onions to the pan and cook until fragrant, about 1 minute.
• In a medium-sized bowl, combine the vinegar, sugar, soy sauce, chicken stock or water, and the cornstarch. Mix with a whisk until there are no clumps and set aside.
• Add the broccoli to the pan. Add the cornstarch mixture and stir to coat the broccoli.
• Stir in the chicken, cover the pan with a lid or aluminum foil, and cook on medium-high heat until the broccoli is bright green and cooked through, for 3 to 5 minutes.

CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)

Steps:

• In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.

CHINESE CHICKEN AND BROCCOLI

Steps:

• 1. Pour 1 cup of the beef broth into a saucepan. Measure out second cup of broth and mix in cornstarch. Set second one aside.
• 2. Into the beef broth in saucepan, add the rest of the ingredients, except cornstarch mixture, and stir well. Heat to boiling and add broth/cornstarch mixture. Stir well with a whisk under thickened and smooth.
• 3. Clean chicken tenders and fry in a skillet with enough oil to cover the bottom of pan with salt/pepper to taste and sprinkle a bit of garlic powder of all the pieces. Do not overcook or the chicken will be tough and dry. Cover and keep warm until broccoli is done.
• 4. Cook broccoli in salted water until there is a bit of a bite left in the broccoli. Do not over cook.
• 5. Slice chicken into desired pieces and add to drained broccoli. Start adding sauce to broc/chicken to cover but not drown it. Serve.