5 Ingredient Salmon And Broccoli Stir Fry Recipes

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BROCCOLI, ASPARAGUS AND QUINOA STIR FRY RECIPE - (4.3/5)



Broccoli, Asparagus and Quinoa Stir Fry Recipe - (4.3/5) image

Provided by á-77268

Number Of Ingredients 11

1/4 cup coconut oil
1 cup broccoli cut into bite size pieces
1 cup asparagus tips cut into bite size pieces
1 cup cherry tomatoes cut into bite size pieces
1 cup carrots cut into bite size pieces
1 tsp sea salt
1 tsp rosemary fresh, chopped
2 cups quinoa tri-coloured, cooked
1/2 cup cilantro chopped
1 lime quartered
hot sauce (optional) to taste

Steps:

  • for the complete recipe, please visit http://www.not-too-sweet.com/broccoli-asparagus-and-quinoa-stir-fry/

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Categories     Chicken Breast Stir-Fry

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

Steps:

  • Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  • Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  • Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  • Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

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