![]() ![]() Check out all of her recipes by visiting This entry was posted in Community, Home and Garden, TLH Taste and tagged broccoli, chicken, Healthy, healthy recipe, stir fry on Octoby Sharon Rigsby. Sharon Rigsby is the blogger behind Grits and Pinecones®, a cooking and hospitality blog, featuring delicious recipes with a southern flair that are quick, easy, and PERFECT to share with family and friends. Just let it thaw and pat dry with a paper towel first. I used fresh broccoli in this recipe, but you can use frozen broccoli too. You can also substitute rice wine vinegar or even apple cider.įeel free to mix things up a bit and add shredded carrots, shelled edamame, or snow peas to your stir fry. If you don’t have sherry, you can substitute white wine, brandy, or Miran, a Chinese cooking wine. This dish is just as delicious reheated the next day. Store leftovers covered in the refrigerator for three to four days. I also like to heat a few frozen egg rolls or spring rolls to go along with it. Or it can be served by itself with a side salad or soup. This dish can be served over regular white or brown rice, chow mein noodles, fried rice, rice noodles, or lo-mein. Then, when you are ready to cook it, proceed with the recipe as directed. Then cover and refrigerate for up to 24 hours. To make this dish ahead, make the marinade and add the chicken and scallions. Serve immediately garnished with cashews and/or sliced scallions, green parts. Taste and season with additional salt and pepper, if desired. If the sauce gets too thick, add a little more water. Bring the liquid to a boil to thicken it. To make the stir fry sauce, mix the hoisin with one-third cup of water and one tablespoon of cornstarch and pour it into the skillet with the broccoli and chicken. This will take about two minutes.Īdd the sliced water chestnuts to the pan containing the chicken. ![]() Let the meat brown and stir it frequently. Next, add the marinated chicken and chili flakes. To cook the chicken, make sure your skillet is still hot, and then add two more tablespoons of olive oil. Transfer the stir-fried broccoli to a bowl and set aside. This should take approximately two minutes. When the pan is hot, add the broccoli, two tablespoons of water, and one-fourth teaspoon of kosher salt and pepper. Stir fry until the broccoli is bright green and still crisp. Add one tablespoon of olive oil and heat. To cook the broccoli, heat a large non-stick skillet or wok over high heat. Mix well and marinate at room temperature for 15 minutes, or if longer, cover and store it in your refrigerator for up to 24 hours. To marinate the chicken, place it in a medium-size bowl and add the scallions, garlic, ginger, low sodium soy sauce, sugar, one teaspoon cornstarch, one teaspoon kosher salt, sherry, and sesame oil. Optional garnish: 1/2 cup cashews and/or 1-2 tablespoons sliced scallions It’s super simple to make, and perfect for those nights when you are pressed for time. Believe it or not, if you marinate the chicken ahead of time, you can have this dish on the table in less than 15 minutes! There is a relatively long ingredient list, but this recipe is easy to prepare, and it comes together quickly.Ģ skinless, boneless chicken breasts, or 4 chicken thighs (cubed)ģ scallions, thinly sliced, white part onlyĢ cloves of garlic, finely minced or grated using a zesterġ-inch piece of peeled ginger, finely minced or grated using a zesterĥ-6 cups of broccoli florets, about 3 stalksĨ ounce can of sliced water chestnuts, drained Go stir fry crazy with this healthy, filling, and flavorful Chicken and Broccoli Stir Fry! The secret is my tasty stir fry sauce made with hoisin and a delicious marinade for the chicken. ![]()
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