Chicken and Broccoli Stir-fry

Chicken and Broccoli Stir-fry

 

Ingredients

 

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1 -inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon, plus 1 teaspoon cornstarch
• 1 1/4 teaspoons salt
• 1 tablespoon dry sherry
• 1 tablespoon dark sesame oil
• About 1/3 cup water
• 3 tablespoons vegetable oil
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce
• Garnish: toasted sesame seeds, optional
• Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with

1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and 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 2 more tablespoons oil. Add the chicken and chili 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.

SERVES 4; Calories: 431; Total Fat 16 grams; Saturated Fat: 2 grams; Protein: 32 grams; Total carbohydrates: 40 grams; Sugar: 8 grams Fiber 4 grams; Cholesterol: 66 milligrams; Sodium: 1,097 milligrams

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

 

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Olive oil

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yes,because there is no unhalty souces.

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no answer

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NOODLE WITH BROCCOLI AND CHICKEN

• 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
• 2 tsp light soy sauce
• ½ tsp ground black pepper
• 200g/7oz purple sprouting broccoli
• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 3 garlic cloves, finely chopped
• 5cm/2in piece fresh root ginger, peeled, finely chopped
• 1 red pepper, cut into small wedges
• 2 tbsp shaoxing rice wine or dry sherry
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp chilli bean sauce
• 2 tsp cornflour
• 2 tbsp sesame seeds

For the noodles:

• 250g/9oz medium rice noodles
• 2 tbsp sesame oil
• 4 spring onions, finely shredded

Preparation method

1. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
2. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
3. Heat a wok or large frying-pan over high heat until it is hot.
4. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
5. Remove the chicken from the wok and set aside.
6. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
7. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
8. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
9. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
10. To serve, pile the noodles onto the plate, then spoon the chicken over the top.
11. Garnish with the sesame seeds and serve at once.

INGREDIENTS FOR FRUIT SALAD

 1/2 cup sugar
 1 1 -inch piece ginger, peeled and thinly sliced
 1 vanilla bean, split lengthwise and seeds scraped  out
 1 lemon
 5 large navel or blood oranges
 2 mangoes, peeled and diced
 2 firm bananas, peeled and diced
 5 kiwis, peeled and diced
 12 kumquats, very thinly sliced crosswise, seeds  removed
 1 cup pomegranate seeds (from 1 pomegranate)

Directions

Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a 

vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the 

saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes.

Refrigerate until cold. Meanwhile, peel the remaining oranges with a paring knife, cutting along 

the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each 

membrane to free the  segments, letting them fall into the bowl. Squeeze each empty

 membrane to release the juices. Repeat with the remaining oranges. Add the mangoes

, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the 

fruit and chill overnight. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon 

the fruit and syrup into bowls. To remove pomegranate seeds, cut the fruit into quarters, then

 break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

                                           BROCCOLI AND STILLTON SOUP

Directions

1.In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.

2.Puree soup in a blender or food processor or with an immersion blender.

1 onion, diced

                        

1 tablespoon olive oil

                        

2 heads broccoli, chopped

2 potatoes, peeled and cubed

                       

4 cups chicken broth

                       

4 ounces stilton cheese

SIX CAN CHICKEN TORTILLA SOUP

"Delicious and EASY tasty soup recipe that uses only 6 canned ingredients! 

Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!"

How to cook:

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.