CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)
An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Combine all the sauce ingredients in a bowl. Stir to mix well.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
- Serve hot with steamed rice or boiled noodles as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g
CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)
Provided by Sharmd
Number Of Ingredients 19
Steps:
- In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.
CITRUSY CHICKEN AND BROCCOLI
This is reminiscent of lemon or orange chicken found in Chinese restaurants. This was so yummy, the first time I made it, my husband ate the whole thing by himself! Serve with steamed white rice.
Provided by JORDANALI
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
- Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
- Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
- Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
- In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 33.7 g, Cholesterol 36 mg, Fat 15.7 g, Fiber 2.3 g, Protein 14.9 g, SaturatedFat 2.7 g, Sodium 429 mg, Sugar 20.1 g
WALNUT CHICKEN STIR-FRY
"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.
Nutrition Facts :
CHINESE CHICKEN AND BROCCOLI
Make and share this Chinese Chicken and Broccoli recipe from Food.com.
Provided by Sassy Cat
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into strips.
- Toss chicken, cornstarch, salt and pepper in medium glass bowl.
- Cover and refrigerate 20 minutes.
- Cut green onions and carrots into thin slices.
- Mix black bean sauce, garlic, gingerroot, and sugar together.
- Spray a 12-inch skillet with nonstick cooking spray.
- Heat until spray bubbles, add chicken and cook until chicken turns white.
- Remove chicken from the skillet.
- Reheat skillet and add chicken broth.
- Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
- Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
MOM'S CHINESE WALNUT CHICKEN
This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).
Provided by Lowfat Linda
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Make sure to start your rice before starting the Walnut Chicken!
- Cut chicken into half-inch pieces.
- Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
- Add the sugar, garlic and ginger powder and mix.
- Add the chicken and stir to coat. Put aside.
- Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
- Move the walnuts to a separate bowl.
- Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
- Add the nuts to the chicken and stir-fry for a couple more minutes.
- Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
- If more sauce is desired, just add additional water and heat.
- Serve hot with rice.
Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2
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