Chicken and Broccoli Stir Fry
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| Chicken and Broccoli Stir Fry | Epic Demo |
Stir fry is great food for a whole variety of reasons, but first of all, it is really very easy to prepare, so even if you're not an amazing Cook you will be able to get great recipes together.
Both stir-fried foods are also really fast-food chopped in small pieces because the cooking time is really very short — even preparing material is usually the longest part of the process.
Although much Chinese food is not famous for its wonderful healthy, you can make healthily stir-fried very easy – if you use a lot of vegetables and lean meat and you stay away from sources that are thick, sweet then you can make really healthy stir fry very easily.
Here is one of my favorite chicken recipes for you to try at home.
This is a healthy Chinese-style stir fry that had a little heat to it from the chili oil. The oil made from Chili Peppers Red Chile. Be sure to use only a little at a time, then do a taste test to ensure that you don't make it too hot for some subtle tastes.
You will also use bok choy, which is commonly used in cooking green Chinese style. Bok choy is a source of calcium and vitamin C and a. It is also quite delicious as well. Most supermarkets will bring the bok choy leaves at the fresh vegetables.
Ingredients
- 1 1/2 tablespoons mild flavored olive oil or coconut oil, divided
- 1 medium onion, sliced thinly into strips, about 1 1/2 cup
- 4 cloves garlic, minced
- 1 1/2 lb skinless chicken thigh fillets, cut into 2-inch pieces
- 1 1/2 teaspoon corn flour
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
- 3 cups bite-sized broccoli
- cooked rice for serving, optional
Instructions
- Preheat the skillet in large stainless steel over medium-high heat. Add 1/2 tablespoons of oil, and let it warm up for a few seconds. Add the sliced onions and let them cook for 2 minutes. Add the garlic and stir. Push the onions and garlic to the outside of the pan.
- Pour the remaining oil in the middle of the work. Add the chicken. Spread in pan and sprinkle with cornmeal. Cook without stirring for approximately 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
- While the chicken is cooking, stir the soy sauce, honey, and chili paste. Add the sauce to the Pan then stir to combine.
- Add the broccoli on top of the other ingredients then cover with lid. Cook for 2 minutes. The broccoli should be bright green but barely softened. Remove lid and stir, carrying bits of each sauce or meat from the bottom of the pan. Cook 1 minute to thicken the sauce, stirring frequently. Serve alone or over rice, if desired.
Make-ahead directions
- Store it in an airtight container up to 3 days. Reheat in the microwave or on the stove. It can be stored in one big container or portioned into individual servings for storage and reheating.
Recipe note
- Skinless chicken breasts for thighs can be substituted in this recipe. However, the breast will cook faster, so be careful not to overcook.
One of the most popular dishes that Americans love to order from their local Chinese restaurant is the chicken with broccoli, but many times is very disappointing. This dish at most restaurants is a mixture of stringy pieces of chicken and broccoli cooked slimy, bound together with a gloppy sauce, oily. If you want to cook this dish is popular in the House where you can control the quality of the materials, follow the tips below to make the best tasting chicken and broccoli that you have ever tasted.
Congratulations! You have only Your first meal cooked chicken and broccoli at home.