Chicken Broccoli Vegetable Sauté Recipes

BROCCOLI AND CHICKEN STIR-FRY

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.

SAUTE OF CHICKEN AND BROCCOLI - ASIAN STYLE

Steps:

• Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
• In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
• Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
• Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.

CHICKEN, BROCCOLI, & VEGETABLE SAUTE

Steps:

• In skillet over medium heat, in one tablespoon of hot margarine, cook chicken for 10mins or until browned on both sides. Remove chicken, keep warm.
• In same skillet, in remaining margarine, cook broccoli, carrots, & mushrooms 5 minutes, stirring often. Stir in soup, milk, & pepper. Heat to boiling.
• Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork tender.

LEFTOVER VEGETABLE AND GROUND CHICKEN SAUTé

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the bell peppers and the asparagus and cook, stirring occasionally, until the peppers are fragrant and still firm, 2 to 3 minutes. Add the broccoli stems and onions and cook, stirring occasionally, until the onions start to soften and become translucent, 1 to 2 minutes. Transfer the vegetables to a medium bowl and set aside.
• Put the remaining 1 tablespoon oil, half of the scallions (about 1/2 cup) and the ginger in the same skillet. Cook, stirring occasionally, until the ginger is fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant but doesn't burn, 30 seconds to 1 minute. Add the ground chicken and cook, breaking up the chicken into chunks with a wooden spoon while stirring continuously, until the chicken is browned and cooked through, 4 to 5 minutes.
• Whisk the chicken stock, tamari, sesame oil, agave, and cornstarch in a small bowl until smooth. Add the mixture to the skillet and cook, stirring frequently, until the sauce thickens, 3 to 5 minutes. Stir in the cooked vegetables and cook until heated through, 1 to 2 minutes.
• Sprinkle with the remaining chopped scallions (about 1/2 cup) and the sesame seeds. Serve over steamed rice or grains.

CHICKEN BROCCOLI VEGETABLE SAUTE'

Steps:

• Add 1 tbsp butter in skillet over medium heat.
• Add chicken and cook for 10 min's or until browned on both sides.
• Remove chicken and keep warm.
• Add remaining butter,cook broccoli,carrots and mushrooms for 5 min's stirring often.
• Stir in the soup,milk and black pepper to boiling.
• Reduce heat to low, add chicken and simmer for 5 min's or until chicken is fork-tender.