Quick Broccoli Slaw Stir Fry With Chicken Recipes

CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH

Steps:

• Heat sesame oil in large skillet or wok.
• Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
• Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
• Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
• Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
• Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.

QUICK BROCCOLI SLAW STIR-FRY WITH CHICKEN

Steps:

• Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
• Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly through; serve at once. Yields 1 1⁄4 cups per serving.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

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.

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.