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home > recipes > meat > chicken and broccoli stir-fry
Here's a stir-fry recipe that is simply delicious! I normally use more chili paste than called in the recipe. But than I like my food HOT and SPICY! I haven't substituted other vegetables in these recipes, but I suppose you could experiment with snow peas, cauliflower, carrots, etc... (Hi Terry! See, I didn't forget! Thanks for posting the Orange Cake recipe. Now I have to go out and look for some orange-flavored yogurt!) CHICKEN AND BROCCOLI STIR-FRY (Makes 4 servings) Ingredients: 1 bunch broccoli 1 sweet red pepper 2 large green onions 1/2 cup chicken stock 3 boneless, skinless chicken breasts 2 Tbsp soy sauce 1 Tbsp cornstarch 1 Tbsp oyster sauce 1 tsp sesame oil 3 Tbsp vegetable oil 1/4 tsp chili paste or hot sauce 3 cloves garlic, minced 1 Tbsp minced ginger 1/4 cup halved cashew nuts Method: Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. Seed and cut red pepper into 1-inch squares. Halve green onions lengthwise, then cut on diagonal into 2-inch pieces. Cut chicken into 2 x -inch strips. Set each ingredient aside separately. Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside. Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam. Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and red pepper; stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once. Return chicken to wok. Push contents of wok to side of pan. Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately. VARIATION: *Orange-Beef Stir-Fry*. Substitute 3/4 lb thinly sliced sirloin (steak) for chicken; stir-fry for 2-3 minutes or until lightly browned but still pink inside. Use beef stock instead of chicken stock. Omit oyster sauce; add 1/4 cup orange juice and 1 tablespoon orange rind. Substitute 1 tablespoon sesame seeds for cashew nuts. TIPS: Cut the ingredients for any stir-fry to a uniform size to ensure even cooking. You can make this stir-fry truly a last-minute cooking by preparing the ingredients in the morning and refrigerating them in separate covered bowls or airtight containers. Then, when ready to cook, set the bowls by the wok in the order of use. Zarina Alloo "Twin Cities" USA

Chicken and Broccoli Stir-Fry


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keyword: chicken
keyword: broccoli
ethnicity: chinese
recipes for meat
recipes by zarina
Email Address:
(posted February 20, 1999)

Here's a
stir-fry recipe that is simply delicious! I normally use more
chili paste than called in the recipe. But than I like my food HOT and
SPICY! I haven't substituted other vegetables in these recipes, but I
suppose you could experiment with
snow peas, cauliflower, carrots, etc...

(Hi Terry! See, I didn't forget! Thanks for posting the
Orange Cake
recipe. Now I have to go out and look for some
orange-flavored yogurt!)

CHICKEN AND BROCCOLI STIR-
FRY

(Makes 4 servings)

Ingredients:

1 bunch
broccoli
1
sweet red pepper
2 large
green onions
1/2 cup
chicken stock
3 boneless, skinless
chicken breasts
2 Tbsp
soy
sauce
1 Tbsp
cornstarch
1 Tbsp
oyster sauce
1 tsp
sesame oil
3 Tbsp vegetable oil
1/4 tsp
chili paste or hot sauce
3 cloves
garlic, minced
1 Tbsp minced ginger
1/4 cup halved cashew
nuts

Method:

Cut
broccoli into florets; peel and cut stalks on diagonal into 1/4-inch
thick slices. Seed and cut red pepper into 1-inch squares. Halve green
onions lengthwise, then cut on diagonal into 2-inch pieces. Cut
chicken
into 2 x -inch strips. Set each ingredient aside separately.

Whisk together: 1/4 cup of the chicken stock, soy
sauce, cornstarch,
oyster sauce, sesame oil and chili paste; set aside. Heat a wok or deep
skillet over high heat until drop of water sprinkled on surface sizzles into
steam. Pour in half of the oil and swirl wok to evenly coat side of pan;
heat for 30 seconds. Add half of the
chicken breasts, stir-
fry by lifting and
tossing
chicken for 3 to 4 minutes or until no longer pink inside. Remove
to plate. Repeat with remaining
chicken, adding more oil if necessary.
Transfer
chicken to plate.

Add remaining oil to
wok. Stir-
fry garlic and ginger for 10 seconds or
until fragrant. Add
broccoli and red pepper; stir-
fry for 1 minute. Add
onions;
stir-
fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover
and
steam for 2 minutes or until broccoli is tender-
crisp, stirring once.
Return
chicken to wok. Push contents of wok to side of pan. Pour soy
mixture into center of
wok; cook, stirring, for 1 to 2 minutes or until
thickened. Stir vegetables and
chicken into sauce until glazed and coated.
Sprinkle with cashew
nuts. Remove to a serving platter or dish and serve
immediately.

VARIATION: *
Orange-Beef Stir-
Fry*.

Substitute 3/4 lb thinly sliced
sirloin (steak) for chicken; stir-
fry for 2-3
minutes or until lightly browned but still pink inside. Use
beef stock
instead of
chicken stock. Omit
oyster sauce; add 1/4 cup orange juice and
1 tablespoon
orange rind. Substitute 1 tablespoon sesame seeds for
cashew
nuts.

TIPS:
Cut the ingredients for any
stir-
fry to a uniform size to ensure even
cooking. You can make this
stir-
fry truly a last-minute cooking by
preparing the ingredients in the morning and refrigerating them in separate
covered bowls or airtight containers. Then, when ready to cook, set the
bowls by the
wok in the order of use.

Zarina Alloo
"Twin Cities" USA



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