CHICKEN AND BROCCOLI BOWL
Make and share this Chicken and Broccoli Bowl recipe from Food.com.
Provided by tannermom
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 375 degrees.
- Mix broth, vegetables 1 teaspoon parsley and garlic in a large pot. Add 1 cup of water and bring to a boil. Add rice and bring back to a boil. Cover and simmer for 25 minutes. Uncover and simmer for 5 more minutes. Set aside.
- While rice cooks, put chicken and broccoli in a mixing bowl. Add the lime juice, parsley, salt, and pepper. Mix well until chicken and broccoli are coated with seasonings. Transfer the chicken and broccoli to a baking pan, spreading it evenly in the bottom with a spatula. Bake for 30-35 minutes.
- Remove chicken and broccoli from oven and allow to cool.divide rice into 4 1/2 cup servings. Divide chicken and broccoli into equal portions and place on top of rice.
Nutrition Facts : Calories 359.4, Fat 12.9, SaturatedFat 3.6, Cholesterol 72.6, Sodium 1152.4, Carbohydrate 27.1, Fiber 1.9, Sugar 2.8, Protein 33.1
BROCCOLI AND CHICKEN NOODLE BOWL
The original recipe calls for tofu, but I prefer chicken. Beef or pork would also work nicely here. If you don't have peanut oil, vegetable or canola can also be used. If you don't have rice noodles you can use cooked thin spaghetti or vermicelli.
Provided by threeovens
Categories One Dish Meal
Time 1h
Yield 6 portions, 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak rice noodles in warm water for about 30 minutes or until soft.
- Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove.
- Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.
- Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
CHICKEN, RICE AND BROCCOLI BOWLS
Grab your chopsticks! You're in for a delicious dinner-in-a-bowl that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook rice in water as directed on package, omitting salt and butter.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.
- Stir in soup, broccoli and bell pepper. Heat to boiling. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until broccoli is crisp-tender. Stir in stir-fry sauce.
- Divide cooked rice evenly among 4 serving bowls. Spoon about 1 cup soup mixture over rice in each bowl.
Nutrition Facts : Calories 280, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
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4.8/5 (9)Total Time 25 minsCategory DinnerCalories 356 per serving
- Whisk together all ingredients for peanut sauce except water. Add water, 1 tablespoon at a time until desired consistency is reached.
- Heat oil in a saute pan over medium high heat. Add chicken and season with salt and pepper. Allow chicken to sit undisturbed for a few minutes, until it starts to brown. Turn and allow to brown on the other side. Stir and continue to cook until cooked through.
- Add broccoli to pan and cover with a lid. Allow to steam until broccoli is bright green and tender, -4 minutes.
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- Toss broccoli florets in coconut oil and season with salt and pepper. Spread evenly on a greased baking sheet and bake for 20 minutes.
- Meanwhile, bring 1 1/2 cups water to a boil and then stir in the rice with a pinch of salt. Cover immediately and reduce the heat to low or simmer. It’s done in about 15 minutes. Keep warm off heat and covered.
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- In a medium saucepan, bring the rice and 3 cups water to a boil; lower the heat and simmer, covered, until the water is absorbed, about 20 minutes. Remove from the heat and let stand for 5 minutes.
- In a medium bowl, whisk together half of the garlic, the soy sauce, sugar and 1/2 tablespoon cornstarch; season with salt and pepper. Add the chicken and toss; let stand for 20 minutes. In a small bowl, whisk together 1/2 cup water and the remaining 1 tablespoon cornstarch.
- In a large nonstick skillet, heat 1 tablespoon olive oil and the remaining garlic over medium-high heat. Add the broccoli stalks, season with salt and pepper and cook for 1 minute. Add 1/4 cup water and the broccoli florets, cover and steam until crisp-tender, 3 to 4 minutes; transfer the broccoli to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet and heat until hot. Add the chicken mixture and scallion whites and cook, stirring, until the chicken is just cooked through, about 2 minutes. Stir in the broccoli, then stir in the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. Remove from the heat and stir in the scallion greens. Serve with the rice.
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