Easy Chicken And Broccoli Recipe Chinese Recipes Recipe For Potato

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EASY CHICKEN AND BROCCOLI



Easy Chicken and Broccoli image

Best-loved comfort food that fits busy schedules.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 25m

Yield 4

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can water
1 ½ cups instant white rice, uncooked
1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

Steps:

  • Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
  • Add broccoli, soup and water; stir. Bring to boil.
  • Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 40.7 g, Cholesterol 94.6 mg, Fat 16.6 g, Fiber 4.2 g, Protein 36.8 g, SaturatedFat 7.9 g, Sodium 737.9 mg, Sugar 2.7 g

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI



Roasted Chicken Breasts with Potatoes and Broccoli image

Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.

Provided by JOYOSITY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 tablespoons salted butter
2 whole bone-in chicken breasts with skin
4 medium red potatoes, cut into 1-inch wedges
3 bunches broccoli, cut into florets
1 pinch salt to taste
1 clove garlic, chopped

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
  • Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
  • In the meantime, toss potatoes with the rest of the spice mix.
  • Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
  • Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
  • While the chicken and potatoes are roasting, salt the broccoli florets lightly.
  • Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g

MICROWAVE POTATO CHIPS



Microwave Potato Chips image

I'm showing you an amazing, no-deep-fry, no-air-fry, no-oven method for making perfectly crisp potato chips in your microwave. Not only is this method fast and easy, but this produced one of the best tasting potato chips I've ever had. I know it sounds too good to be true, but it is.

Provided by Chef John

Categories     Potato Chips

Time 18m

Yield 4

Number Of Ingredients 4

parchment paper
1 large russet potato, scrubbed
2 tablespoons canola oil
salt to taste

Steps:

  • Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
  • Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
  • Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
  • Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
  • Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

Nutrition Facts : Calories 134.8 calories, Carbohydrate 16.7 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 4.6 mg

EASY CHINESE BROCCOLI



Easy Chinese Broccoli image

Chinese broccoli is also known as jiè-lán or gai lan. It pairs well with most Chinese dishes.

Provided by kassybee

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 4

1 pound Chinese broccoli
3 tablespoons oyster sauce
1 teaspoon brown sugar
½ teaspoon sesame oil

Steps:

  • Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate.
  • Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 21.6 g, Fat 2.5 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 0.2 g, Sodium 324.6 mg, Sugar 2.2 g

GRILLED CARROTS IN FOIL



Grilled Carrots in Foil image

Grilling carrots in foil not only brings out their natural sweetness, it's a no-mess way to cook your side dish without heating up the kitchen. The caramelized pieces are the best part!

Provided by France C

Categories     Carrot Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

aluminum foil
1 ½ pounds carrots, peeled and cut 1/2 inch thick diagonally
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
  • Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Fat 10.5 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 361.2 mg

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