Easy Chicken And Broccoli Recipe Chinese Recipes Recipe For Shrimp

CHINESE SHRIMP AND BROCCOLI

Steps:

• Whisk the sauce ingredients together in a small bowl or jar. Set aside.
• Steam broccoli in a large, microwave safe container for 3 minutes. Remove from microwave and set aside.
• Heat 1 tablespoon vegetable oil in a large, non-stick skillet or wok over medium-high. Add shrimp and cook, stirring as need until pink.
• Add water chestnuts and broccoli to the pan, stir in sauce. Cook until thickened. Remove from heat and serve immediately.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

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.

SHRIMP LO MEIN WITH BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
• Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

CHINESE SHRIMP AND BROCCOLI STIR FRY

Steps:

• Blot shrimp with a paper towel to dry and place in a medium bowl with cornstarch. Toss to coat.
• Heat a large wok or skillet over high heat. Add 1 tablespoon oil and shrimp to pan; stir-fry about 4 minutes, or until golden brown. Do not over cook.
• Remove shrimp from pan. Add 1 1/2 teaspoons oil and stir-fry green onions, ginger, and garlic for 45 seconds. Remove from pan and add to the shrimp.
• Add the remaining 1 tablespoon oil to pan and stir-fry broccoli for 1 1/2 minutes. Stir in shrimp and onion mixture to pan. Pour in soy sauce, rice vinegar, honey, and red pepper flakes and bring to a boil. Cook just 1 minute or until broccoli is crisp-tender.
• Serve immediately over rice.

SHRIMP AND BROCCOLI IN GINGER GARLIC SAUCE (PALEO, WHOLE30, KETO)

Steps:

• Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.
• Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.
• Pat dry the shrimp with clean paper towels. Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.
• Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.
• Preheat a large skillet or wok over medium heat until it's too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.
• Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.
• Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.
• Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.

SHRIMP AND BROCCOLI

Steps:

• First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that's happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
• Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
• Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
• Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• In a large skillet, stir-fry shrimp and broccoli in hot oil over high heat for about 3 minutes.
• Add mushrooms. Continue to stir-fry an additional 2 minutes or until shrimp are pink and vegetables are crisp tender.
• Stir in remaining ingredients except rice. Cook until heated through.
• Serve over hot cooked rice.

EASY HONEY GARLIC SHRIMP AND BROCCOLI STIR FRY

Steps:

• Mix together honey, garlic, ginger and soy sauce in a small bowl till well combined.
• In another bowl, add the shrimp and add 1/3 of the sauce prepared above. Mix them very well together. Marinade it for atleast 15 minutes.
• Add the cornstarch to the remaining sauce and whisk very well and keep aside.
• Heat heavy duty skillet pan on medium high heat. Add oil and stir fry the broccoli florets with little salt. Cook till it gets tender and keep the broccoli aside.
• Next remove the marinated shimp from the bowl and discard the marinade. Divide the shrimp into two batches.
• In heavy duty skillet pan, add 1 tablespoon oil. Sear every marinated batch for 1 minute on each side or until it becomes brown on each side and curled.
• Add all the shrimp to the pan and add the reserved sauce and bring to a boil. Add the broccoli florets and mix them and cook till the sauce is thickened. Garnish this easy Honey Garlic Shrimp & Broccoli Stir Fry with green onions or sesame seeds.

SPICY SZECHUAN SHRIMP AND BROCCOLI

Steps:

• In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
• Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
• Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.