SPICY CHICKEN WITH BROCCOLI
Ready-to-use chicken breast tenders simplify this spicy treat!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225, Carbohydrate 9 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg
SPICY CHICKEN SALAD WITH BROCCOLI
This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
- Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.
Nutrition Facts : Calories 291 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 3.05 milligram of sodium
SPICY CHINESE CHICKEN AND BROCCOLI
Blogger Lauren Keating shares a favorite recipe inspired by Chinese take out.
Provided by Lauren Keating
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fiber 5 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g, TransFat 0 g
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)
Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!
Provided by Sooz Cooks
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
- Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
- Stir broccoli, add garlic and ginger and saute for another minute or two.
- Stir in chicken. Cover pan and allow to steam for two minutes.
- Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
- Stir and simmer until sauce reduces a bit and is not soupy.
- Serve with extra Chili Garlic sauce and soy sauce on the side.
SPICY-TANGY CHICKEN AND BROCCOLI STIR FRY
Chicken, broccoli, and cashews stir-fried in a citrus and red pepper sauce, served over rice. I wanted to make a tasty stir fry with ingredients I had on hand and this is what I came up with. I also didn't have time to marinate. I have the chicken and broccoli cut and ready to go before I start the rice. Once the rice has been on simmer for about 5 of its 20 minutes, I start frying the broccoli/ cashews and the chicken. This results in all ingredients being ready at the same time.
Provided by cathianne
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
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.
SPICY CHICKEN-BROCCOLI ALFREDO
A tiny bit of crushed red pepper added to the creamy Alfredo sauce is what gives this chicken-and-broccoli pasta dish its spicy name.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix cream cheese spread, broth, milk, garlic powder and 1/8 tsp. crushed pepper until blended. Cook chicken in large skillet sprayed with cooking spray on medium heat 3 to 5 min. on each side or until browned on both sides. Add cream cheese mixture; cover. Simmer on medium-low heat 15 min. or until chicken is done (165°F), stirring occasionally.
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
- Remove chicken from skillet; cover to keep warm. Drain pasta mixture. Add to cream cheese mixture in skillet; stir. Top with chicken, Parmesan and remaining crushed pepper.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 2 g, Protein 24 g
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