Sauteed Broccoli And Chicken Recipes

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA

Steps:

• Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

SAUTE OF CHICKEN AND BROCCOLI - ASIAN STYLE

Steps:

• Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
• In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
• Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
• Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.

SAUTEED BROCCOLI AND CHICKEN

Steps:

• 1. Wash vegetables and on a clean cutting board, chop broccoli, garlic, onion and clean thyme sprigs. Wash and pat dry the chicken. Lay the breasts on a large section of wax paper (enough to cover the chicken) sprinkle half of the amount of recommended spices, including the thyme sprigs, oregano, red pepper flakes with salt and pepper onto chicken chicken breasts and press firmly for 30 seconds with wax paper to instill the spices in the meat. Remove wax paper/discard and using a separate cutting board, slice chicken into 1/4 inch wide strips.
• 2. Squirt olive oil in pan over medium heat and when hot, place seasoned chicken strips with the chopped garlic and onion in a large saute pan turning chicken pieces several times while cooking to acquire a brown coating on chicken. After @ 5 minutes or when chicken is no longer pink, add broccoli and remaining thyme, oregano and red pepper flakes to the pan and continue to cook over medium heat for 5 minutes. Season with dash of salt and pepper.
• 3. When broccoli is al dente or cooked to your preference, mix in the soy sauce, stir well and saute for another 3-5 minutes. Remove from stove and serve alone or with your favorite cooked rice, potatoes or pasta.
• 4. Fresh snow peas, String beans, Brussel sprouts, Cherry tomatoes and other green vegetables may be used in this recipe. You may need to adjust sauté time for desired tenderness of the vegetables.

SAUTEED BROCCOLI

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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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.