RSS Feed

Tag Archives: broccoli

Chicken and Broccoli stir fry

We got this recipe from the Food Network.  An easy, tasty stir fry.

Total prep/marinate time: 30+ minutes
Total cook time: 5 minutes

Ingredients:
1 lb Chicken thigh, sliced
3 Scallions, white part only, thinly sliced on the diagonal
2 cloves Garlic, minced
1 in fresh Ginger, peeled, minced
1 TBSP Soy sauce
2 TBSP Sugar
1 TBSP + 1 tsp Cornstarch
1 1/4 tsp Salt
1 TBSP dry Sherry
1 TBSP dark Sesame Oil
1/3 cup Water (in 1/3 cup, 2 TBSP increments
3 TBSP Vegetable Oil
16 oz Broccoli florets and stems, chopped
1 tsp Red Pepper flakes
1 TBSP Hoisin sauce
Rice, cooked

Directions:

  1. In a medium bowl mix together: Chicken, Scallions, half of the Ginger, half of the Garlic, Soy sauce, Sugar, 1 TBSP Cornstarch, 1 tsp Salt, Sherry, and Sesame Oil.  Marinate at room temperature for at least 20 minutes.
  2. Mix remaining 1 tsp Cornstarch with 1/3 cup Water. Set aside till step 9.
  3. Heat 1 TBSP Vegetable Oil in the wok at high heat.
  4. Add the Broccoli stems and stir fry for 30 seconds.
  5. Add the Broccoli florets, remaining Garlic and Ginger, 2 TBSP Water, salt and pepper.  Stir fry until broccoli is bright and crisp, about 2 minutes. Remove from wok and set aside.
  6. Heat remaining 2 TBSP Vegetable Oil in the wok. Reheat to high.
  7. Add the Chicken and Red Pepper Flakes. Stir fry until chicken is no longer raw colored and lightly brown, about 3 minutes.
  8. Add the Hoisin sauce, and reserve Broccoli mixture. Toss to mix.
  9. Add the Cornstarch and Water mixture. Bring to a boil and allow to thicken. If needed, add small amounts of water to thin the sauce.
  10. Serve over cooked rice.
Advertisements

Chicken and Broccoli Sauce

Another Broccoli based slow cooker meal. This one is super easy to put together aside from chopping up the sun-dried tomatoes.

Total Cooking Time: 4-6 hours

Ingredients:
1 Onion, minced
1/2 cup (1/2 a jar) Oil-packed Sun-Dried Tomatoes, rinsed, patted dry, and sliced thin.
6 cloves Garlic, minced
2 TBSP extra virgin Olive oil
1 tsp dried Thyme
1/2 tsp Red Pepper Flakes
2 cups Low-Sodium Chicken Broth
1/2 cup dry White Wine
2 TBSP Minute Tapioca
1 1/2 lbs boneless, skinless Chicken Thighs, trimmed
12 oz. Broccoli florets, cut up
2 oz (1 cup) Parmesan cheese, grated
16 oz Ziti, cooked

Directions:

  • Microwave Onion, 1/4 cup  Tomatoes, Garlic, 1 TBSP Oil, Thyme, Red Pepper Flakes, stirring occasionally until the onion is softened, about 5 minutes.  Transfer to the slow cooker.
  • Stir in Broth, Wine, and Tapioca.
  • Season the Chicken with salt and pepper then nestle into the slow cooker. Cover and cook for 4-6 hours on low.
  • Transfer Chicken to cutting board then shred into bite-sized pieces.  Then skim fat from the sauce in slow cooker.
  • Start cooking the ziti.
  • Microwave Broccoli and remaining TBSP of Oil until the broccoli is tender, about 4 minutes. Stir shredded Chicken and Broccoli into the sauce.  Allow to heat through, about 5 minutes.
  • Stir in Parmesan and remaining 1/4 cup Tomatoes.
  • Serve over ziti. Add additional Parmesan and salt and pepper to taste.

Chicken Divan

A cheesy, chicken, and broccoli classic!

NOTE: This recipe requires a little bit of hands on time at both the beginning and towards the end.  Read the instructions all the way through before cooking.

Total Cook Time: 20-30 minutes hands on prep, 4- 6 hours on low, + 30 minutes.

Ingredients:
3 TBSP Vegetable Oil, divided
1 Onion, minced
4 Garlic cloves, minced
1 tsp dried Thyme

2 TBSP Italian Seasoning
3 TBSP All-purpose Flour
1 cup Low-sodium Chicken Broth
1/2 cup Heavy Cream
1 tsp dry Mustard
2 lbs boneless skinless Chicken Thighs, trimmed
2 cup Instant Rice
4 oz (1 cup) Cheddar cheese, shredded
1 oz (1/2 cup) Parmesan cheese, shredded
12 oz Broccoli florets, cut up

FOR THE TOPPING:

Either:
2 slices White Bread
2 TBSP Butter
salt and pepper

Or:

Italian Panko breadcrumbs (to cover)

Cheddar cheese (to cover)

Directions:

  • Heat up 2 TBSP of oil in a skillet. Add Onions, Garlic, and Thyme.  Cook until onions are softened and browned, about 8 minutes.
  • Stir in the Flour and cook for 1 minute.
  • Whisk in the broth, scraping up browned bits, and smoothing out lumps. Transfer the mixture to the slow cooker.
  • Stir in Heavy cream and Mustard.
  • Season the Chicken with salt and pepper then nestle it into the slow cooker coating both sides evenly in the sauce. Cover and cook for 4-6 hours on low.
  • Break up the chicken into bite size pieces with a wooden spoon.
  • Stir in Rice, Cheddar, Parmesan, and 1 tsp Salt.  Cover and cook on HIGH until the rice is tender, about 20-30 minutes.
  • Microwave the Broccoli with 1 TBSP of oil until tender, about 4 minutes.  Stir Broccoli in to the slow cooker and allow to heat fully through, about 5 minutes.
  • Meanwhile, make the breadcrumb topping: pulse the Bread slices in a food processor until coarse crumbs.
  • Melt the butter in a skillet.  Add the Breadcrumbs and season with salt and pepper. Stirring often, toast them till lightly browned, about 5-7 minutes.
  • Top the casserole with the breadcrumbs.
  • Place casserole under broiler until browned.