**Chicken and Broccoli with Brown Sauce: A Culinary Journey of Flavors**
Embark on a culinary adventure with our collection of tantalizing chicken and broccoli with brown sauce recipes. These dishes offer a harmonious blend of flavors, textures, and aromas that promise to delight your taste buds. From classic Cantonese-style stir-fries to modern interpretations bursting with umami, our recipes cater to diverse preferences and skill levels. Discover the versatility of chicken and broccoli as we guide you through various cooking techniques, ensuring a memorable dining experience with every bite.
CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).
Provided by Nagi
Categories Mains Stir Fries
Number Of Ingredients 12
Steps:
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
- Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
- Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHINESE CHICKEN AND BROCCOLI IN BROWN SAUCE
Hey! Do you know that you can make the popular Chinese chicken and broccoli in brown sauce takeout stir-fry dish just as good as you get it from the restaurants, within just 20 minutes?
Provided by Roshani Wickramasinghe
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- Blanch the broccoli and keep them aside. Marinade chicken with Shaoxing wine and corn starch. (Use dry sherry if you don't have Shaoxing wine). Make the sauce by mixing sauce ingredients in a small bawl. Make the corn starch slutty in a separate bowl.
- Add oil and heat the wok until smoking hot. Add the chicken and fry until it's done. Remove the chicken to a plate.
- Now add ginger and garlic to the wok and fry for few seconds. Do not let them brown.
- Add the stirfry sauce mix, stir with ginger and garlic and let it come to simmer. This will only take seconds in High flame
- Now add the blanched broccoli and chicken to the wok. Stir for few seconds and add the corn starch slurry. Keep mixing until the sauce thickens. Remove everything to a serving bowl. Serve with plain rice.
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
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
Tips:
- Use high-quality chicken. Boneless, skinless chicken breasts or thighs are both good choices.
- Cut the chicken into uniform pieces. This will help them cook evenly.
- Marinate the chicken in the soy sauce and cornstarch mixture for at least 30 minutes. This will help tenderize the chicken and give it a delicious flavor.
- Use a large skillet or wok to cook the chicken. This will help prevent overcrowding and ensure that the chicken cooks evenly.
- Cook the chicken over high heat until it is browned on all sides. This will help seal in the juices and prevent the chicken from becoming dry.
- Add the broccoli and cook until it is tender-crisp. Broccoli should still have a slight crunch to it.
- Make the brown sauce according to the recipe. The sauce should be thick and flavorful.
- Serve the chicken and broccoli with the brown sauce over rice.
Conclusion:
This chicken and broccoli with brown sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the broccoli is tender-crisp, and the brown sauce is thick and flavorful. Serve this dish over rice for a complete meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love