STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN
The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 main-dish servings
Number Of Ingredients 14
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
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 794 milligrams, Sugar 7 grams, TransFat 0 grams
HOISIN CHICKEN AND BROCCOLI STIR-FRY
From Cooking Light. Per 1 cup serving: 246 calories, 6 g fat, 28.7 g protein, 17.3 g carb,d 4.6 g fiber, 66 mg cholesterol
Provided by ratherbeswimmin
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
- In a bowl, mix together the broth and next 7 ingredients; set aside.
- Add chicken to skillet; stir/saute 2 minutes.
- Add in broccoli; stir/saute 5 minutes.
- Add in water chestnuts; stir/saute 2 minutes.
- Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.
Nutrition Facts : Calories 276.4, Fat 7.6, SaturatedFat 1.3, Cholesterol 73, Sodium 425.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.7, Protein 27.1
BAKED HOISIN CHICKEN WITH STEAMED BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F and spray a baking dish with cooking spray.
- Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.
- Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper.
- Divide the chicken and broccoli among 4 plates and serve.
CAL'S HOISIN CHICKEN & BROCCOLI
This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice. For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes.
Provided by Chef Michael Callah
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-size pieces.
- Cut off broccoli flowerets,.
- peal and julienne carrots and broccoli stalks.
- rough chop onion.
- crush or flatten garlic and ginger with the flat side of your chef knife.
- Combine 3/4 cup corn starch with salt in a mixing bowl.
- Add chicken to corn starch mixture, mixing by hand until coated evenly.
- In a large frying pan on high heat add olive oil.
- Sauté garlic and ginger until golden brown, but not burnt.
- Discard garlic and ginger.
- Add additional olive oil if necessary.
- Fry chicken until golden brown (don't overload your pan).
- Remove chicken and drain on paper towels (keep oil in pan).
- In a small sauce pan heat chicken stock and Hoisin sauce.
- before sauce comes to a boil whisk in a tablespoon of corn starch.
- continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
- Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
- add sauce to cover and serve.
Nutrition Facts : Calories 341, Fat 11.7, SaturatedFat 1.9, Cholesterol 46.5, Sodium 673.8, Carbohydrate 36.4, Fiber 3.5, Sugar 5.4, Protein 22.6
BROCCOLI & CHICKEN WITH HOISIN SAUCE
This recipe came from a packet of frozen broccoli. You can also add 1/2 cup of roasted cashews. I have not tried it yet.
Provided by Sara 76
Categories Chicken Breast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from wok and set aside.
- Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened.
- Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.
Nutrition Facts : Calories 258.9, Fat 13.3, SaturatedFat 3.2, Cholesterol 64.2, Sodium 223.5, Carbohydrate 11, Fiber 4.2, Sugar 4.4, Protein 24.9
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