Crispy Chicken With Broccoli Recipes

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CRISPY CHILLI CHICKEN WITH BROCCOLI



Crispy Chilli Chicken with Broccoli image

Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.

Provided by Nicky Corbishley

Categories     Dinner

Time 20m

Number Of Ingredients 13

3 tbsp vegetable oil
Pinch of salt and pepper
2 tbsp cornflour/cornstarch
2 chicken breasts (cut into thin strips)
1 thumb sized piece of ginger (peeled and finely chopped/grated)
3 garlic cloves (peeled and finely chopped/crushed)
1 large head of broccoli cut into small florets
Juice of 2 limes
6 tbsp dark soy sauce ((Use tamari for gluten free)*)
6 tbsp caster sugar
1 red chilli - chopped (discard the seeds if you don't like it too hot)
Small bunch spring onions/scallions chopped
Boiled rice (for serving)

Steps:

  • Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
  • When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
  • There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
  • Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
  • Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
  • Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
  • Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
  • Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.

Nutrition Facts : Calories 436 kcal, Carbohydrate 51 g, Protein 26 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 2174 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving

CRISPY CHICKEN WITH ROASTED BROCCOLI



Crispy Chicken with Roasted Broccoli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 large eggs
1 tablespoon dijon mustard
1 clove garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 1-pound bag broccoli florets
1 cup grape tomatoes (about 6 ounces)
2 tablespoons extra-virgin olive oil, plus more for frying
2 cups panko breadcrumbs
1 tablespoon cornstarch
Cooked white or brown rice, for serving

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
  • Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
  • Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
  • Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos

CRISPY CHICKEN-AND-BROCCOLI SALAD



Crispy Chicken-and-Broccoli Salad image

You will never again have trouble getting your family to eat broccoli once you serve them this main dish salad. A satisfying meal that is simple to make, preparing this quick summer salad recipe allows you more family time and less time in the kitchen prepping and cooking. There are so many tastes and textures going on in this salad. It is slightly creamy, tangy, and crunchy - there's something in there that will please everyone. The addition of fresh grapes might seem odd if you've never lived in the South, but they are a traditional part of broccoli salad and add a fresh crunch and a little sweetness. Add the chicken after the salad has a chance to marinate so it stays crispy. Purchase fried chicken tenders from the deli section of your supermarket or you can pick some up from your favorite fast food chain. This recipe makes an ideal addition to the menu for an outdoor picnic, barbecue, church potluck or even the Thanksgiving table. Do you like to play with your food? Use the fried chicken and broccoli combination as a base and switch up your other fillings. Add cranberries, toasted pecans or almonds, halved cherry tomatoes, diced apples, shallots instead of red onion, or a number of other ingredients. This salad just gets better the longer it sits, which means leftovers are fantastic. Before the family eats it all, package some up for your lunch the next day. You need to let this salad chill before adding the chicken, which makes this a great make-ahead recipe. If you need to take a dish to party, try this recipe; simply wait until you arrive before adding in the chicken.

Provided by Southern Living Test Kitchen

Categories     Broccoli

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2/3 cup olive oil
5 cups broccoli florets
1 1/2 cups seedless grapes, halved
4 ounces sharp Cheddar cheese, grated (about 1 cup)
3/4 cup sliced almonds, toasted
1/2 cup thinly sliced red onion (from 1 small red onion)
5 fried chicken tenders, coarsely chopped (about 4 cups)

Steps:

  • Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil, whisking until emulsified, 30 seconds. Stir in broccoli, grapes, cheese, almonds, and onion. Cover; chill at least 2 hours or up to overnight. Stir in chicken before serving.

CRISPY CHICKEN WITH BROCCOLI



Crispy Chicken With Broccoli image

Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.

Provided by threeovens

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken, cubed
1 teaspoon baking soda
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 cup chicken stock or 1 cup chicken broth
3 teaspoons cornstarch, divided
6 tablespoons canola oil
1 lb broccoli, cut into 1 1/2 inch florets
1/2 medium onion, cut into 1/2 inch strips
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, chopped
1/2 teaspoon kosher salt (optional)

Steps:

  • Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
  • In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
  • In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
  • Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
  • Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
  • Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
  • Heat the remaining 2 tablespoons of oil.
  • Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
  • Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
  • Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
  • Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

CRISPY CHICKEN BROCCOLI RICE CASSEROLE



Crispy Chicken Broccoli Rice Casserole image

This is a great twist on a family favorite. I love the extra umph the crispiness gives to this classic casserole.

Provided by South Fla Sassy Chef

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb chicken breast
8 ounces broccoli (frozen)
8 ounces broccoli, cauliflower mix (frozen)
8 ounces shredded cheddar cheese
16 ounces progresso cream of mushroom soup
16 ounces Minute Rice (family size)
1 garlic clove, chopped
1 small onion, chopped
1 cup butter garlic herbed croutons
3 tablespoons of melted butter
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon extra virgin olive oil

Steps:

  • Cook vegetables- chop into small bite size pieces and then set aside.
  • Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
  • In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
  • Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
  • In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
  • Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
  • Top should be golden brown and crispy.

Nutrition Facts : Calories 563.7, Fat 24.3, SaturatedFat 11.4, Cholesterol 77.9, Sodium 985.9, Carbohydrate 59, Fiber 3, Sugar 2.6, Protein 26.6

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE



Cheesy Chicken, Broccoli, and Rice Casserole image

I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.

Provided by BAIN77

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ cups water
1 ½ cups uncooked instant rice
2 large cooked chicken breasts, cut into 1-inch cubes
1 head broccoli, cut into florets
2 (10.5 ounce) cans condensed cream of broccoli soup
1 cup milk
1 tablespoon Progresso Italian Style Bread Crumbs PLB
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
  • Transfer rice to a casserole dish and mix with chicken and broccoli.
  • Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g

CITRUSY CHICKEN AND BROCCOLI



Citrusy Chicken and Broccoli image

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

⅓ cup guava nectar
⅓ cup rice wine vinegar
¼ cup white sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce
½ teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin and cut into bite-size pieces
⅓ cup cornstarch
¼ cup vegetable oil
½ head broccoli, cut into florets
1 orange, zested and sliced
2 cloves garlic, minced

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

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