Chicken Broccoli And Pineapple Stir Fry Recipes

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

CHICKEN PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

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.

CHICKEN, BROCCOLI AND PINEAPPLE STIR-FRY

Steps:

• Add more whole grains to your meal with this Chicken, Broccoli and Pineapple Stir-Fry served over a plate of fluffy brown rice. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large skillet or wok over medium-high heat. Add chicken; stir-fry for 5-7 minutes, or until no longer pink and starting to brown. Step 3
• Add broccoli, onion, garlic and ginger to skillet; stir-fry for an additional 3-5 minutes. Step 4
• Combine reserved pineapple juice, soy sauce, stir-fry sauce and cornstarch in a small bowl; Add to skillet. Bring to a boil, stirring constantly. Step 5
• Add pineapple chunks to skillet. Step 6
• Reduce heat to low and simmer for 2-3 minutes, until sauce has thickened. Step 7
• Serve stir-fry over rice. Recipe Tips Garnish dish with sliced green onion, if desired. If using fresh pineapple, substitute the pineapple juice with water or canned pineapple juice.

SWEET AND SOUR PINEAPPLE BROCCOLI CHICKEN STIR FRY

Steps:

• First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
• Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
• In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
• Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.

CHICKEN BROCCOLI AND PINEAPPLE STIR FRY

Steps:

• Prepare rice according to package directions.
• Heat oil in non-stick wok or large skillet. Add chicken; stir-fry 5 to 7 minutes or until no longer pink. Add onion, ginger and garlic to same pan; stir-fry 3 minutes more.
• Combine reserved juice, soy sauce, stir-fry sauce, and cornstarch in a small bowl; add to pan. Add broccoli and pineapple. Cover, cook 2 to 3 minutes more or until broccoli is tender-crisp. Serve over brown rice.

CHICKEN AND BROCCOLI STIR-FRY

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.