One Pan Chicken And Broccoli Stir Fry Recipe By Tasty

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.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

ONE-PAN BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add beef stirring until brown.
• 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!

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

EASY CHICKEN & BROCCOLI STIR FRY

Steps:

• Make the sauce: in medium bowl whisk together the water and cornstarch until smooth. Whisk in the remaining all sauce ingredients (soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame seed oil). Set aside.
• Heat a large skillet over medium-high heat. Add 1 Tablespoon of oil to the pan then add the chicken. Sear until cooked though and all sides are golden. Remove the chicken from the pan.
• Add 2 Tablespoons of oil, onion, garlic and ginger into the same pan the chicken was cooked in. Cook until soft and translucent. Add broccoli and cook until broccoli is tender, stirring constantly (if you like your broccoli soft, add about 1/4 cup of water to the broccoli while it cooks - it should be absorbed and evaporated off by the time the broccoli is soft). Add the chicken back into the pan with the broccoli.
• Stir the sauce one more time to make sure the cornstarch is incorporated, then pour the sauce over the chicken and broccoli. Heat the sauce to a strong simmer. Cook for about 1-2 minutes to thicken the sauce, stirring occasionally to make sure all chicken and broccoli is coated with sauce.Serve warm over rice or noodles if desired.

ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY

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!

CHICKEN BROCCOLI STIR FRY

Steps:

• Mince the garlic and fresh ginger. Be sure to remove the skin from the ginger before mincing it.
• Heat a saute pan over medium heat. Add the sesame oil, minced garlic and ginger. Saute until the garlic and ginger are lightly browned and fragrant.
• While the garlic and ginger are simmering, slice your chicken breasts.
• Grab a small mixing bowl, combine the cornstarch, salt and black pepper. Stir well.
• Toss the sliced chicken in the bowl, making sure to coat each piece with the cornstarch mixture.
• Next, shake off any excess cornstarch and add the chicken to the pan.
• Once the chicken begins to brown on both sides, deglaze the pan with ½ cup of chicken stock.
• Make sure to scrape all of the little pieces off of the bottom of the pan.
• Once the chicken stock begins to reduce, add the soy sauce, brown sugar, and remaining ½ cup of chicken stock. Stir well. Let the chicken pieces cook in the sauce for 5-6 minutes or until the chicken is cooked through.
• Reduce the heat to low and add broccoli florets.
• Simmer for 5-10 minutes until the broccoli is slightly softened and everything is well coated in the sauce. I like my broccoli firm, but for softer broccoli, boil water and cook the broccoli for a few minutes in the hot water before adding it to the dish. Be sure to drain any water before adding it to the rest of the dish.
• Top with your favorite garnishes and serve hot!