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stir fried chicken and broccoli
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. and, Add the broccoli stems and stir-fry for 30 seconds. so, 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.
Ingredients & Substitutions for Stir Fry:
- Chicken – we used boneless skinless chicken breast, but chicken tenders or even thighs would be delicious here.
- Stir Fry Veggies – We love the combination of broccoli, onions, and mushrooms for an authentic Chicken Broccoli Stir fry. You could sub the broccoli with snap peas or zucchini and sub onions with julienned carrots.
- Chicken Broth – this adds more flavor, but water can easily be substituted.
- Low Sodium Soy Sauce – Since different brands have different amounts of salt, add soy sauce to taste. You can always add more at the end, but you can’t take salt out of a dish. For gluten-free, use Tamari sauce.
- Sesame Oil – this one ingredient gives the sauce authentic Chinese stir fry flavor. Do not skip it.
- Ginger & Garlic – fresh is best for stir fry, but in a pinch, you can substitute 1 tsp fresh garlic for 1/2 tsp garlic powder and substitute 1 tsp fresh ginger for 1/8-1/4 tsp ground ginger.
- Brown Sugar – we used 2 Tablespoons of packed light brown sugar. You can substitute with 1 1/2 Tbsp to 2 Tbsp of liquid sweetener like honey, or add it to taste.
- Corn Starch – using cornstarch as a thickener helps keep this gluten-free.
How to Make Broccoli and Chicken Stir Fry:
Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
stir fried chicken and broccoli and garlic
YOU WILL NEED
CHICKEN AND BROCCOLI
- 1 pound broccoli florets, cut into small pieces, 5 to 6 cups
- 1 ¼ pounds boneless and skinless chicken breast or thighs, sliced against the grain into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 3 tablespoons neutral oil like vegetable or avocado oil
STIR FRY SAUCE
- 6 garlic cloves, minced
- 3 tablespoons minced fresh ginger (thumb-size piece of ginger)
- 1 cup chicken or vegetable stock
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine, substitute dry sherry or mirin, see notes
- 1 tablespoon toasted sesame oil
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon ground white pepper
For the most tender chicken, slice it against the grain into thin strips. Next, place it into a bowl with one tablespoon light soy sauce, one tablespoon oil, and one tablespoon cornstarch.
Mix until well blended, and then set aside to marinate for at least thirty minutes. If you are doing this more than thirty minutes in advance, marinate the chicken in the refrigerator.
MAKE STIR FRY SAUCE
Combine all of the stir fry sauce ingredients in a medium saucepan and place over medium heat.
Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within two days.
MAKE STIR FRY (SHOWN IN VIDEO)
Stir one tablespoon of cornstarch with three tablespoons of cold water, and then set aside.
Heat a large, heavy skillet or wok over high heat. Add 1 tablespoon of high heat oil (like vegetable or avocado oil), and then add the marinated chicken in one layer. Cook without moving the chicken for one minute or until the underside starts to brown. Toss the chicken around the pan and cook until the chicken is almost cooked through, 3 to 5 minutes more. Remove the chicken from the pan and set it aside.
Add another 1 tablespoon of oil to the hot skillet/wok, and then stir in the broccoli florets. Cook while stirring the broccoli around the pan until it turns bright green and is crisp-tender, 3 to 5 minutes.
Place the chicken back into the hot skillet/wok, and toss the broccoli and chicken around the pan for about one minute.
Pour in the stir fry sauce. Give the cornstarch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the chicken and broccoli. Serve immediately.
WHAT KIND OF SAUCE DO YOU PUT IN A STIR FRY?
Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables. This recipe calls for oyster sauce, which is a salty Asian sauce that can be found in the ethnic aisle of most grocery stores. If you can’t find oyster sauce or prefer not to use it, you can substitute hoisin sauce.
stir fried chicken and broccoli with noodles
A lightning fast noodle stir fry made in just 20 min with simple pantry ingredients. It doesn’t get easier or quicker!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 12 ounces linguine
- 16 ounces broccoli florets
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon sesame seeds
FOR THE SAUCE
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside, reserving 2 tablespoons.
- In a large bowl, combine reserved 2 tablespoons soy sauce mixture and chicken; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add chicken to the skillet and cook until golden, about 2-3 minutes. Stir in pasta, broccoli and remaining soy sauce mixture until heated through, about 2 minutes.
- Serve immediately, garnished with parsley and sesame seeds, if desired.
Chicken & Broccoli Noodle Stir Fry
- 2 Chicken breast
- 1 head broccoli cut into small florets
- 2 cloves Garlic crushed
- 3 Tablespoons soy sauce
- 2 Tablespoons teriyaki sauce
- 1 Tablespoon brown sugar
- 1/2 Teaspoon black pepper
- 9 oz Rice noodles
- 2 Tablespoons sesame oil
- Sesame seeds for garnish if desired
For the Sauce:
- 1 clove Garlic crushed,
- 1/2 inch piece of fresh ginger finely chopped
- 1/4 cup teriyaki sauce
- 1/4 Cup soy sauce
- 2 Tablespoon hot chili sauce
- 2 Cups water
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 1 Tablespoon corn flour
- 2 Tablespoons cold water
- Place the chicken breast between two sheets of parchment paper. Using a kitchen hammer, flatten out the chicken breast to about 1 inch thickness.
- In a large shallow dish, combine the garlic, soy sauce, teriyaki sauce, brown sugar and pepper and whisk to combine.
- Put the chicken in the marinade, coat it completely and set aside.
- Make the sauce in a small saucepan set over medium heat. Add the olive oil, garlic and ginger. Stir for just a minute until it becomes aromatic. Add the teriyaki sauce, soy sauce, hot chilli sauce, water and brown sugar. Bring to a simmer and stir well. In a small glass combine the corn flour with the 2 tablespoons of water. Stir well and add to the simmering sauce until it thickens. Remove from heat.
- In a large skillet set over medium to high heat, add one tablespoon of the sesame oil. Add chicken breast and cook each side for 5-7 minutes or until cooked through. Remove from heat and transfer to a wooden cutting board. Cut the chicken into strips.
- Cook the noodles in a large sauce pan of boiling water for just about 4 minutes. Remove from heat and drain.
- In a large wok set over medium heat, add remaining tablespoon of sesame oil and toss in the broccoli. Cook for about 5 minutes, tossing as it cooks. With the wok still over the heat, add the chicken to the broccoli and give a good toss. Add the noodles and pour over the sauce. Stir really well until combined. Serve straight away. Garnish with sesame seeds if desired.