Best Crispy Chicken With Broccoli Recipes

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CRISPY CHICKEN WITH BROCCOLI



Crispy Chicken With Broccoli image

Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.

Provided by threeovens

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken, cubed
1 teaspoon baking soda
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 cup chicken stock or 1 cup chicken broth
3 teaspoons cornstarch, divided
6 tablespoons canola oil
1 lb broccoli, cut into 1 1/2 inch florets
1/2 medium onion, cut into 1/2 inch strips
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, chopped
1/2 teaspoon kosher salt (optional)

Steps:

  • Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
  • In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
  • In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
  • Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
  • Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
  • Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
  • Heat the remaining 2 tablespoons of oil.
  • Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
  • Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
  • Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
  • Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

CRISPY CHILLI CHICKEN WITH BROCCOLI



Crispy Chilli Chicken with Broccoli image

Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.

Provided by Nicky Corbishley

Categories     Dinner

Time 20m

Number Of Ingredients 13

3 tbsp vegetable oil
Pinch of salt and pepper
2 tbsp cornflour/cornstarch
2 chicken breasts (cut into thin strips)
1 thumb sized piece of ginger (peeled and finely chopped/grated)
3 garlic cloves (peeled and finely chopped/crushed)
1 large head of broccoli cut into small florets
Juice of 2 limes
6 tbsp dark soy sauce ((Use tamari for gluten free)*)
6 tbsp caster sugar
1 red chilli - chopped (discard the seeds if you don't like it too hot)
Small bunch spring onions/scallions chopped
Boiled rice (for serving)

Steps:

  • Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
  • When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
  • There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
  • Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
  • Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
  • Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
  • Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
  • Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.

Nutrition Facts : Calories 436 kcal, Carbohydrate 51 g, Protein 26 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 2174 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving

CRISPY CHICKEN WITH ROASTED BROCCOLI



Crispy Chicken with Roasted Broccoli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 large eggs
1 tablespoon dijon mustard
1 clove garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 1-pound bag broccoli florets
1 cup grape tomatoes (about 6 ounces)
2 tablespoons extra-virgin olive oil, plus more for frying
2 cups panko breadcrumbs
1 tablespoon cornstarch
Cooked white or brown rice, for serving

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
  • Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
  • Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
  • Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos

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