Chicken Broccoli And Asparagus Stir Fry Recipes

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CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)



Chicken Broccoli Stir Fry (extra sauce!) image

Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Provided by Nagi

Categories     Mains     Stir Fries

Number Of Ingredients 12

2 tbsp cornflour/cornstarch
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce ((Note 3))
2 tsp sesame oil
Dash of white pepper ((sub black))
2 tbsp oil (, peanut, vegetable or canola)
1/2 onion (, sliced)
2 garlic cloves (, finely minced)
500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
1 1/4 cups water

Steps:

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!

Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN & ASPARAGUS STIR-FRY



Chicken & Asparagus Stir-fry image

This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!

Provided by Sarah

Categories     Main Course

Time 25m

Number Of Ingredients 16

12 ounces chicken breast ((thinly sliced))
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oil ((any neutral oil, such as vegetable or canola oil))
1 teaspoon oyster sauce
1/2 cup water ((or low sodium chicken stock))
2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
2 tablespoons oil ((any neutral oil, such as vegetable or canola oil))
1 clove garlic ((minced))
1 pound asparagus ((end trimmed and sliced on a sharp angle into 2-inch pieces))
1 tablespoon Shaoxing wine

Steps:

  • In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
  • Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
  • Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
  • Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
  • Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
  • Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
  • Taste for seasoning and add additional salt to taste if needed. Serve over rice.

Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.

Provided by Shawnee TX

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice

Steps:

  • Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
  • In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
  • Heat wok or large skillet over medium high heat.
  • When hot, add 2 tablespoons of oil.
  • Stir fry asparagus for approximately 2 minutes.
  • Remove from the wok and keep warm.
  • Heat wok to high heat.
  • Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
  • Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
  • Serve over the hot rice.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

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