Pats Broccoli And Chicken Stir Fry Recipes

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add chicken stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

QUICK CHICKEN & BROCCOLI STIR-FRY

Steps:

• In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

SPICY-TANGY CHICKEN AND BROCCOLI STIR FRY

Steps:

• Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie.
• Toss chicken with the flour to lightly coat it.
• Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl.
• Heat 2 frying pans, each with half the oil, at medium heat.
• Place broccoli and cashews in one pan.
• In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side.
• Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat.
• Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be).
• Serve over rice.

BROCCOLI PEPPER AND CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
• Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
• Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
• Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

STIR FRY CHICKEN AND BROCCOLI WITH PEANUTS

Steps:

• Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
• Stir until smooth, set aside.
• Lightly coat non stick frypan with veggie spray.
• Heat frypan on high heat until hot.
• Add oil, tilt frypan to coat bottom.
• Add chicken; stir fry 2 minutes, or until no longer pink.
• Remove chicken.
• Add remaining broth to frypan, bring to boil.
• Add broccoli and bell pepper, return to boil.
• Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
• Increase heat to high.
• Add chicken to frypan.
• Stir sauce and add to frypan, bring to boil.
• Cook 1 to 2 minutes or until thick.
• Stir in peanuts.