Spicy Broccoli Chicken W Baby Corn Recipes

SPICY CHICKEN WITH BROCCOLI

Steps:

• Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
• Peel outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.

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.

CRISPY CHICKEN SPICY BROCCOLI SHEET PAN DINNER

Steps:

• Preheat oven to 425 degrees. Mix together the yogurt, lemon juice and Dijon in a shallow bowl. Pour the crushed corn flakes onto a plate or shallow dish.
• Pound the chicken to an even thickness and salt and pepper on both sides. Dredge in the yogurt, then the corn flake mix. Put the chicken on a sheet pan sprayed with cooking spray.
• On the other side of the pan, put the broccoli florets. Toss with salt, pepper, and a few crushed red pepper flakes. Spray with cooking spray.
• Bake at 425 until the chicken is cooked through and the broccoli is crisp on the edges.

JALAPENO ROASTED CHICKEN WITH BABY BROCCOLINI

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
• Jalapeno paste:
• In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
• Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
• Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
• Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
• Arrange the chicken on a platter, and surround it with the broccoli. Serve.

SPICY BROCCOLI CHICKEN W BABY CORN

Steps:

• Dice chicken breasts into about 1-inch chunks. Heat olive oil in a large non-stick skillet or frying pan. Saute chicken pieces for about 10 minutes or until slightly browned. Add all the vegetables (pre-cut according to preference) and stir-fry another 5 minutes. In a saucepan, mix together chicken broth, water, vinegar, soy sauce, sesame oil, garlic chili sauce, arbol chili, and minced garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes. If the sauce has not thickened up, prepare a half & half mixture of cornstarch and water and add to the sauce. Stir constantly to avoid clumping. Pour sauce into the skillet/pan and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate. Garnish with scallion slices and sesame seeds. Serve with rice immediately. *Just a reminder to continually taste-test your sauces (especially when making them separately) throughout the cooking process. Even the most exact measurements of ingredients do not produce the same results. What's spicy, salty, bland, sweet, and sour to me will most likely be different for you. This helpful tidbit works well with all recipes and it's something I was reminded of while making this dish. ^^

SPICY BROCCOLI

Steps:

• Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.

SWEET AND SOUR BROCCOLI AND BABY CORN

Steps:

• Cut any broccoli flowerets more than 1-inch wide lengthwise in half.
• Place broccoli in boiling water; return to boiling.
• Boil 1 minute; drain.
• Immediately rinse with cold water; drain.
• Mix cornstarch and cold water together in a small container.
• In a large nonstick skillet or wok, heat the broth, honey, lemon juice, ketchup, garlic, lemon peel, and salt to boiling, stirring frequently.
• Stir in cornstarch mixture.
• Cook and stir 1 minute or until thickened.
• Stir in red pepper flakes.
• Add in broccoli and corn; cook and stir about 30 seconds or until heated through.

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.

SPICY CHINESE CHICKEN AND BROCCOLI

Steps:

• Place steamer basket in 3-quart saucepan; fill with water. Heat over medium-high heat to boiling.
• Meanwhile, in small bowl, beat chicken broth, vinegar, soy sauce, hoisin sauce, 1 teaspoon cornstarch, the brown sugar and chili paste; set aside.
• Cut chicken into bite-sized pieces. In shallow dish, stir together 2 tablespoons cornstarch and the pepper. Add chicken; toss to coat.
• In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes on each side or until light golden brown and no longer pink in center.
• Meanwhile, add broccoli to steamer basket in saucepan; cook 5 minutes or until crisp-tender.
• Remove chicken from skillet; place on plate and set aside. Return skillet to heat. Add gingerroot, chiles and garlic; cook 1 minute. Return chicken to skillet. Add broccoli and sauce; stir to combine. Cook 3 to 4 minutes, stirring occasionally, until sauce is reduced to a thick glaze. Stir in green onions. Serve over brown rice.

CHICKEN STIR-FRY W/ BABY CORN

Steps:

• Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.

BARBECUED BABY CHICKEN WITH CORN PUDDING

Steps:

• Grease a round 10-inch baking dish, 2 1/2 inches deep, with melted butter. Set aside.
• Remove husks and silks from corn. With a sharp knife, carefully scraping upward, slice corn kernels into a bowl, reserving the cob. With the back of the knife, carefully scraping downward, scrape remaining part of kernels and milk from cob into the bowl. You should have about 4 cups in all.
• Preheat oven to 350 degrees.
• Use the steel blade of the food processor. Place corn in container with eggs, half-and-half, flour, salt, pepper and sugar and process just 3 to 4 seconds. This can be done in 2 batches if necessary. Pour mixture into prepared baking dish. Sprinkle top with nutmeg and dot with softened butter.
• Place dish in a larger pan in preheated oven. Add enough hot water so that it comes halfway up the sides of the baking dish. Bake 1 hour, or until a knife inserted in the center comes out clean. Serve immediately.
• In a small saucepan mix all ingredients except chickens and butter and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside.
• Wash chickens and trim fat from cavities. Place each chicken, breast-side-down, on a counter, and with a sharp knife or poultry shears, cut down the backbone on each side and remove it. Remove the breastbone. Press down on the chicken to break the breast cartilage so the bird lies flat. Coat each chicken generously with the barbecue sauce.
• Heat butter in a skillet or pan large enough to hold all 4 birds. Place them, skin-side-down, in the pan, and pour remaining sauce over them. Saute chickens for 15 to 20 minutes, turning at least once. (The chickens may be sauteed well ahead of time, if desired, and kept refrigerated until ready for the final cooking. Bring them to room temperature before cooking.)
• When ready to cook, preheat broiler or charcoal grill. Broil chickens until golden on each side, basting generously with the sauce. On a charcoal grill, they will take 10 to 15 minutes to a side, a little less under a kitchen broiler - 7 to 10 minutes to a side.
• Serve immediately.