Stir Fry Broccoli Chicken Recipes

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QUICK CHICKEN & BROCCOLI STIR-FRY



Quick Chicken & Broccoli Stir-Fry image

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons chili garlic sauce
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 teaspoons fish sauce or additional soy sauce
1/2 cup reduced-sodium chicken broth, divided
2 cups instant brown rice
2 teaspoons sesame oil
4 cups fresh broccoli florets
2 cups cubed cooked chicken
2 green onions, sliced

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.

Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Give this stir-fry bold flavor with soy sauce, sherry, sesame oil and fresh ginger.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 14

2 chicken breasts, diced (about 8 ounces each)
3 scallions, sliced (white and green parts kept separate)
2 cloves garlic, finely chopped
One 1-inch piece peeled ginger, finely chopped
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon cornstarch
Kosher salt
3 tablespoons vegetable oil
6 cups broccoli florets
1 tablespoon hoisin sauce
Toasted sesame seeds and cooked jasmine rice, for serving

Steps:

  • Toss the chicken with the scallion whites, half the garlic and half the ginger, the sugar, sesame oil, sherry, soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt in a medium bowl. Set aside for 15 minutes to marinate. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water.
  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Once the oil just begins to smoke, add the broccoli, the remaining garlic and ginger and 2 tablespoons water. Season with 1/4 teaspoon salt and cook, stirring constantly, until the broccoli is bright green and crisp tender, about 2 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons vegetable oil to the skillet and once it just begins to smoke add the marinated chicken. Cook, stirring constantly, until the chicken begins to brown, about 3 minutes. Add the broccoli back to the skillet along with hoisin sauce and toss well. Give the reserved cornstarch mixture a good stir and add to the skillet. Bring to a boil and cook, stirring, until the sauce thickens and coats the chicken and broccoli. Remove the skillet from the heat and stir in the scallion greens. Sprinkle with toasted sesame seeds and serve over rice.

BROCCOLI CHICKEN STIR-FRY FOR TWO



Broccoli Chicken Stir-Fry for Two image

Served on a bed of spaghetti squash, this easy stir-fry offers a restaurant-quality dinner at a fraction of the cost. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 16

1/2 medium spaghetti squash
SAUCE:
1/2 cup chicken broth
4-1/2 teaspoons soy sauce
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon cider vinegar
Dash crushed red pepper flakes
STIR-FRY:
2 tablespoons beaten egg
1-1/2 teaspoons soy sauce
1/4 cup cornstarch
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons canola oil
1 cup fresh broccoli florets
1/4 cup chopped onion

Steps:

  • Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 10-12 minutes or until tender., Meanwhile, in a small bowl, combine the broth, soy sauce, sugar, cornstarch, vinegar and pepper flakes until smooth; set aside., In a shallow bowl, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm., Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry.

Nutrition Facts :

ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY



One-Pan Chicken And Broccoli Stir Fry Recipe by Tasty image

Here's what you need: chicken, salt, pepper, broccoli, bell pepper, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 lb chicken, cubed
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup bell pepper, diced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

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!

Nutrition Facts : Calories 652 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 5 grams, Protein 78 grams, Sugar 49 grams

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Provided by Dorothy Davis

Categories     Chicken     Ginger     Stir-Fry     Quick & Easy     Low Cal     Broccoli     Bell Pepper     Winter     Bon Appétit     Columbus     Ohio

Yield Serves 4

Number Of Ingredients 13

1/4 cup canned low-salt chicken broth
3 tablespoons soy sauce
2 tablespoons dry Sherry
1 tablespoon cornstarch
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
2 tablespoons vegetable oil
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 small onion, thinly slice
Large pinch of dried crushed red pepper (optional)
Hot cooked white rice

Steps:

  • Whisk chicken broth, soy sauce, Sherry and cornstarch in small bowl until cornstarch dissolves.
  • Season chicken with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add garlic and ginger and stir until fragrant, about 30 seconds. Add chicken to skillet and stir-fry until white, about 2 minutes. Add broccoli florets, bell pepper, onion and crushed red pepper, if desired, and stir-fry until vegetables are crisp-tender and chicken is just cooked through, about 3 minutes. Add chicken broth mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute. Serve with rice.

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

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.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

CHICKEN BROCCOLI STIR FRY



Chicken Broccoli Stir Fry image

This is a recipe that I have had in one of my recipe books from years ago. Not sure where I got the recipe but it is a easy recipe to put together. Great with Recipe #116960 I use a electric wok but you can make this in a large pan on the stove.

Provided by Marsha D.

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 whole chicken breasts, cut into bite size pieces
3 tablespoons soy sauce
1 tablespoon oil
4 cups fresh broccoli, cut into floweretts
1 cup water
1 chicken bouillon cube
1 dash garlic powder
2 tablespoons margarine
1 cup fresh mushrooms, sliced
1 (5 ounce) bamboo shoots, drained
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons sesame seeds

Steps:

  • In a small bowl combine chicken pieces, soy sauce and oil. Blend to cover chicken and set aside for 5 minutes.
  • Bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
  • In a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. Simmer on medium low for 5 minutes. Push up side of wok.
  • Increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. Stir fry til tender. Push up beside broccoli.
  • Add margarine, let melt and add sliced mushrooms. Stir fry til tender.
  • Bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
  • Combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture. Heat til thicken, stirring constantly for 2 minutes.
  • Add sesame seeds and Serve over white cooked rice or chow mein noodles.

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

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SKINNY CHICKEN BROCCOLI STIR FRY - CHEEKYKITCHEN
2022-01-23 Add the chopped chicken to the skillet. Step 3. Sprinkle pepper on the chopped chicken tenders. Step 4. Stir to brown the chicken for about 5 minutes. Transfer the chicken to a bowl. Step 5. Add the remaining canola oil to the skillet. Add the broccoli, onion and mushrooms to the skillet.
From cheekykitchen.com
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CHICKEN AND BROCCOLI STIR FRY - SLENDER KITCHEN
Add the chicken and cook for about 4-6 minutes until browned and cooked through. Set aside. 3. Add half of the chicken broth to the pan. Add the broccoli and cook for about 3 minutes until just tender. 4. Add the ginger, garlic, and red pepper flakes and cook for 1 minute. 5.
From slenderkitchen.com
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ASIAN KETO CHICKEN STIR FRY WITH BROCCOLI - RECIPE - DIET DOCTOR
2020-07-07 Need a low-carb meal in a few minutes? This fast and easy Asian keto stir fry has just five ingredients: boneless chicken thighs, broccoli, tamari soy sauce, garlic, and olive oil. And only 5 grams of net carbs. Simple, delicious, and keto. Serve with spicy mayo.
From dietdoctor.com
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CHICKEN BROCCOLI STIR FRY - ERREN'S KITCHEN
2021-03-24 Heat a wok over high heat and add the oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear. Add the fresh garlic and ginger. Stir fry another minute and then add the add the broccoli. Pour in the stir fry sauce, and bring to a boil.
From errenskitchen.com
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CHICKEN AND BROCCOLI STIR FRY - COOKING CLASSY
In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside. Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a …
From cookingclassy.com
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AUTHENTIC CHICKEN AND BROCCOLI STIR-FRY - THE LEMON BOWL®
2015-11-09 Instructions. Heat a large skillet or wok over medium-high heat and spray with non-stick spray. Add chicken seasoned with salt and pepper and cook 5-7 minutes until chicken is browned, stirring frequently. While chicken is cooking, whisk together last 7 ingredients (broth through rice wine vinegar in a small bowl; reserve.
From thelemonbowl.com
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CHICKEN BROCCOLI STIR FRY - A QUICK AND EASY DINNER! - KYLEE COOKS
2019-06-04 Add the broccoli , and stir-fry for 30 seconds. Add the remaining garlic, ginger, 2 Tbs of water, and season with 1/4 tsp salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and keep warm. Get the skillet good and hot again, and then heat 2 more Tbs oil.
From kyleecooks.com
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