Stir Fried Chicken With Broccoli Water Chestnuts And Peppers Recipes

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BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

CHICKEN STIR-FRY



Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN BROCCOLI STIR-FRY



Chicken Broccoli Stir-Fry image

"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup reduced-sodium chicken broth
6 tablespoons reduced-sodium soy sauce
1/4 cup water
1/4 cup rice vinegar
2 garlic cloves, minced
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
2 teaspoons cornstarch
4 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots
2 green onions, thinly sliced
2 cups hot cooked rice

Steps:

  • In a large bowl, combine the first six ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours. , Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 316 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 719mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS



Stir-Fried Chicken with Broccoli, Water Chestnuts and Peppers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onion bottoms
1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
1 cup julienned red bell peppers
1/2 cup water chestnuts
3 cups blanched broccoli florets
1/4 cup soy sauce
2 teaspoons toasted sesame oil
3/4 cup chicken stock
4 teaspoons cornstarch slurry
Salt and pepper
Steamed rice, for serving

Steps:

  • Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

BROCCOLI CHICKEN STIR-FRY



Broccoli Chicken Stir-Fry image

"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Steps:

  • In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender., Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 459 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 504mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 6g fiber), Protein 35g protein.

CHICKEN BROCCOLI STIR FRY FOR 2



Chicken Broccoli Stir Fry for 2 image

Make and share this Chicken Broccoli Stir Fry for 2 recipe from Food.com.

Provided by BeccaB3c

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon ginger
1 dash pepper
3/4 teaspoon cornstarch
2 -3 tablespoons water
3 tablespoons peanut oil
1/4 cup onions or 1/4 cup green onion, chopped
1 boneless skinless chicken breast, thinly sliced
3 cups broccoli, matchsticks (stalks and florets sliced lengthwise like wooden matches)
1/2 lb fresh mushrooms, sliced
1 (6 ounce) can water chestnuts, drained and sliced

Steps:

  • Combine broth, soy sauce, ginger and pepper; set aside.
  • Mix cornstarch and water; set aside.
  • Heat oil in wok or large skillet.
  • Add onion and stir fry 2 minute; push away from heat.
  • Add chicken and stir fry 2 to 3 minutes; push away from heat.
  • Add broccoli matchsticks, mushrooms; stir fry 2 minutes.
  • Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute.
  • Add chicken broth mixture; heat until bubbly.
  • Slowly stir in cornstarch mixture; heat and stir until thickened and smooth.
  • Gently stir until all foods are well coated with sauce.
  • Serve over rice.

Nutrition Facts : Calories 436.9, Fat 22.5, SaturatedFat 3.9, Cholesterol 34.2, Sodium 1393.8, Carbohydrate 37.8, Fiber 7.7, Sugar 9.7, Protein 26.1

CHICKEN AND BROCCOLI SKILLET STIR-FRY



Chicken and Broccoli Skillet Stir-Fry image

You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons sesame oil
2 tablespoons chopped fresh garlic (or to taste)
1/4 teaspoon dried red pepper flakes (or to taste)
4 cups broccoli florets
6 tablespoons chicken broth, divided
1 tablespoon sesame oil
salt and pepper
1 1/2 lbs boneless skinless chicken breasts (cut into thin slices)
5 green onions, chopped
1/4 cup hoisin sauce (can use more)
3 tablespoons oyster sauce (can use more)
sesame seeds

Steps:

  • In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
  • Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
  • Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
  • Add in 1 tablespoon more sesame oil to the skillet.
  • Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
  • Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
  • Transfer to a platter or large bowl and sprinkle with sesame seeds.
  • Serve with cooked rice.
  • Delicious!

Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1

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