Creamy Asian Inspired Chicken And Broccoli Recipes

CREAMY ASIAN-INSPIRED CHICKEN AND BROCCOLI

Creamy Asian-Inspired Chicken and Broccoli image

A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.

Provided by sal

Categories World Cuisine Recipes Asian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups condensed cream of mushroom soup
1 cup heavy cream
1 (16 ounce) can mushrooms, drained
1 pound cooked, cubed chicken breast meat
2 (8 ounce) cans water chestnuts, drained and sliced
1 (8 ounce) can bamboo shoots, drained
1 (5.5 ounce) can baby corn, drained
1 ½ tablespoons teriyaki sauce
1 tablespoon salted butter
1 (10 ounce) package frozen broccoli, drained and cooked

Steps:

Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 23.6 g, Cholesterol 123.7 mg, Fat 23.5 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 12.1 g, Sodium 1002.1 mg, Sugar 7.2 g

CREAMY CHICKEN & BROCCOLI

Creamy Chicken & Broccoli image

This can be made with other veggies instead of broccoli, Our son doesn't like broccoli, for him I make with pea pods or carrots.

Provided by Lali8752

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast, cut into strips
1 head broccoli, cut into florets
1 can chicken broth
0.75 (8 ounce) package cream cheese
1 teaspoon garlic, chopped
1 small red bell pepper, diced or strips
1/2 teaspoon pepper
2 tablespoons butter
1 lb bow tie pasta, cooked

Steps:

Melt butter and add chicken, cook till done.
Remove chicken from pan.
add broth, broccoli, red pepper, garlic& pepper.
Cook till tender, add chicken.
Cook additional 2-3 minutes.
Add cooked bowties and cook another 1-2 minutes.
Stir in cream cheese till melted.
Serve.

ASIAN-STYLE CHICKEN & BROCCOLI

Asian-Style Chicken & Broccoli image

I found this on a "Works for Me Wednesday" blog entry, but I can't begin to remember where.

Provided by nonnie4sj

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

20 ounces boneless skinless chicken breasts
1 head broccoli, cut into florets
3 garlic cloves, minced
3 tablespoons brown sugar
1/4 cup sesame oil
1/4 cup soy sauce
1 teaspoon grated gingerroot (optional)
olive oil

Steps:

Cut chicken into pieces (strips or chunks).
Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
Drain if needed.
Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
Add sauce and broccoli florets and lower temp to medium and cover.
Stir occasionally.
When the broccoli appears to be tender, but not mushy, it's done.
Just use your best judgement.

Nutrition Facts : Calories 381.2, Fat 16, SaturatedFat 2.5, Cholesterol 82.2, Sodium 1152.2, Carbohydrate 21.9, Fiber 4.1, Sugar 12.9, Protein 39

SAUTE OF CHICKEN AND BROCCOLI - ASIAN STYLE

Saute of Chicken and Broccoli - Asian Style image

Provided by Food Network

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups broccoli florets
8 Chinese egg noodles
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 cup minced scallion
1 tablespoon minced ginger
1 tablespoon minced garlic
12 ounces skinless, boneless chicken breast, cut into thin slivers
1 tablespoon soy sauce
1/2 teaspoon sugar
1 cup chicken broth mixed with 2 teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for garnish

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.

CREAMY ASIAN-INSPIRED CHICKEN AND BROCCOLI

Creamy Asian-Inspired Chicken and Broccoli image

A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.

Provided by Sara

Categories Asian Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups condensed cream of mushroom soup
1 cup heavy cream
1 (16 ounce) can mushrooms, drained
1 pound cooked, cubed chicken breast meat
2 (8 ounce) cans water chestnuts, drained and sliced
1 (8 ounce) can bamboo shoots, drained
1 (5.5 ounce) can baby corn, drained
1 ½ tablespoons teriyaki sauce
1 tablespoon salted butter
1 (10 ounce) package frozen broccoli, drained and cooked

Steps:

Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 23.6 g, Cholesterol 123.7 mg, Fat 23.5 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 12.1 g, Sodium 1002.1 mg, Sugar 7.2 g

CREAMY ASIAN-INSPIRED CHICKEN AND BROCCOLI

Creamy Asian-Inspired Chicken and Broccoli image

A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.

Provided by Sara

Categories Asian Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups condensed cream of mushroom soup
1 cup heavy cream
1 (16 ounce) can mushrooms, drained
1 pound cooked, cubed chicken breast meat
2 (8 ounce) cans water chestnuts, drained and sliced
1 (8 ounce) can bamboo shoots, drained
1 (5.5 ounce) can baby corn, drained
1 ½ tablespoons teriyaki sauce
1 tablespoon salted butter
1 (10 ounce) package frozen broccoli, drained and cooked

Steps:

Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 23.6 g, Cholesterol 123.7 mg, Fat 23.5 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 12.1 g, Sodium 1002.1 mg, Sugar 7.2 g

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