Thai Chicken And Broccoli 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.

THAI CHICKEN BROCCOLI SLAW STIR-FRY

Steps:

• Cut chicken breast length-wise into strips about 1 inch (2.5 cm) long and ½ inch (1.25 cm) thick. Set aside.
• Cook the brown rice in unsalted water according to package directions.
• Finely grate lime peel and juice the lime. Set juice aside.
• Make stir-fry sauce by combining lime peel, peanut butter, rice vinegar, light tamari, water, garlic cloves, fresh ginger and ground cayenne pepper in bowl of blender or food processor. Process until smooth.
• Wash broccoli slaw under running cold water to freshen. Drain. Cut red peppers into thin slices. Slice green onions to make ½ cup (125 mL) white and ¼ cup (60 mL) of the green.
• Heat one tablespoon (15 mL) grapeseed oil over medium-high heat in a wok or skillet. Add chicken and fry five minutes on one side to brown. Flip and cook on other side for another 3-5 minutes to brown or until internal temperature reaches 165°F (74°C). Remove from pan and set aside. Sprinkle with the reserved fresh lime juice.
• Heat remaining grapeseed oil. Add the sliced white of the green onions, broccoli slaw and red peppers. Stir-fry one minute.
• Pour sauce over stir-fry and sauté another two minutes or until vegetables are just tender crisp. Add chicken back and toss again. Taste and adjust seasoning - you may want to add more fresh lime juice or light tamari.
• To serve, mound brown rice on plate and top with the chicken stir-fry. Garnish with reserved sliced green ends of onions.

CHICKEN AND BROCCOLI STIR-FRY

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.

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.

THAI CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

CHICKEN AND BROCCOLI STIR-FRY

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.

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE

Steps:

• In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
• Heat a wok or a large deep skillet over high heat.
• Add oil and swirl to coat pan.
• Add garlic and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer.
• Cook, undisturbed, until edges turn white, about 1 minute.
• Toss well and cook for 30 seconds more.
• Add broccoli florets and toss well.
• Cook, tossing once, until bright green, for 1 minute.
• Add oyster sauce mixture and toss well.
• Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
• Serve hot or warm--can serve over hot cooked rice.