A request from TinYee for “What’s for dinner?”, how about a quick stir-fry tender chicken with broccoli florets flashing out of the wok onto a plate. Let’s not forget to write down the Chicken Broccoli easy stir-fry recipe and post it please :-).
If you’re cooking for a family or friends this is a healthy and tasty dish to serve on the table. Chinese stir-frying and Asian cooking is all about setting up for flash cooking.
Chicken Broccoli stir-fry recipe is an easy budget-friendly dish and a crowd pleaser. All the ingredients can be easily substituted with other meat cuts and greens in season. Pork, lamb, beef (even fish, see note) with vegetables like cauliflower, green beans, Pak Soi or Chinese cabbage. Versatile and ideal to mix vegetables of what is left in the refrigerator and needs to be finished
Quick, easy and economic no leftovers of ingredients, whether you cook Chicken Broccoli easy stir-fry for 4 persons or make 4 meals ahead for your weekly meal plan. Start with the preparation, cutting up the ingredients in bite-size pieces. Season the thinly sliced meat quickly set aside. blanch the vegetables and quickly into an ice-bath. Have all other seasoning bottles and jars ready to grab and heat up the wok.
Cut up broccoli florets or other vegetables in equal bite-size pieces. Blanch the vegetables, short and quickly into an ice-bath. This will stop the cooking process. Have all other seasoning bottles and jars ready to grab and heat up the wok.
Check the fridge if other ingrediënts can be chopped into the dish too. This help clearing and finishing into a colourful and healthy cooked meal. When stir-frying always add the hardest/toughest ingredients first and soft ingredients last into the wok.
- This recipe is suitable to adapt for Keto, Paleo and diabetes diet.
- For soy sauce gluten free options:
- soy sauce choose tamari sauce (wheat free) as the closest substitution
- Bragg liquid amino (purist would say nay because it’s not made with a natural fermentation but chemical process instead)
- Coconut amino (a healthy soy substitute, made from coconut sap. It has a salty, slightly sweet flavour and is rich and dark in colour)
- fish sauce (made from fermented fish/seafood although it is different it tastes as good). If there are none dietary restriction I often use both in cooking.
- home-cook experiment, make your own instead. Will follow up soon with a discovery post.
- Cooking oil
- Olive oil use light, extra virgin is too heavy and will carry an after taste.
- Sesame oil is only used for flavouring at the end, not intended for stir-frying, it burns too quickly and becomes bitter.
- Coconut oil is mostly used in Keto and Paleo cooking.
- Chicken seasoning powder in principle should be gluten free or use a vegetable powder as substitute
- For vegan diet:
- Instead of meat, you can also substitute with fish fillets too. Coat the pieces in corn flour and fry them first, take out, continue with the recipe and add when almost done.
- Cornstarch is what I standard use, next tapioca starch and tapioca flour or arrowroot.
- Mushroom sauce (vegetarian) and oyster sauce are both used as extra flavour seasonings or omit.
Stir-fry chicken & broccoli
By March 26, 2014Published:
- Yield: 1 main course (4 Servings)
- Prep: 15-35 mins
- Cook: 10 mins
- Ready In: 25 mins
Stir-fried tender chicken with broccoli florets, easy to prepare and quick to serve.
- 2 pieces chicken breasts ±350 gram fillet or chicken tenders*
- 1 piece broccoli cut in florets
- 1 bulb onion cut in halves and sliced
- 2 cloves garlic diced finely
- 1 red pepper optional, sliced finely or coarse
- 2-3 tablespoons cooking oil canola, peanut, soy oil or coconut oil
- 1 tablespoon Chinese cooking wine Shaoxing/HsiaoHsing rice wine, substitutes dry pale sherry, white wine*
- 1 tablespoon light soy sauce tamari gluten free
- 1 teaspoon chicken seasoning powder or vegetable seasoning powder
- 1½ teaspoon cornstarch tapioca starch
- ¾ cup water
- ½ teaspoon salt
- 1½ teaspoon Mushroom soy sauce (vegetarian) substitute: oyster sauce (1tsp) or light soy sauce
- pinch salt & pepper to taste
- Blend the marinade ingredients together in a small bowl and set aside;
½ tsp salt, 1tsp Chinese cooking wine, 1½ tsp Mushroom sauce, ½ tsp cornstarch. (if using oyster sauce ommit cornstarch)
- Cut the chicken breast, pork steak or pork tenderloin in thin slices (rather than cubes it cooks faster). Add the marinade to the meat slices and mix it all together and leave for 10 minutes.
- Cut the broccoli in bite-size florets, wash & blanch.
Three methods either in the microwave zap on high for ±5 min; remove and plunge in cold water to stop cooking process, drain thoroughly. Or use a pan, bring the water to a rolling boil add the vegetables ±5min or look at the colour turning vibrant green, remove, into cold water and drain.
Steaming: same time and follow the steps as described above.
- Heat the wok or sauté pan on high, add the oil and whirl around in the wok or pan till smoke appears. Add the meat slices and spread out evenly, wait till the bottom caramelizes before stirring around (to early in the process the meat sticks to the bottom, when browned it easily comes loose). Stir-fry till meat is done and nicely coloured, lower heat remove meat with slotted spoon on to a plate.
- Pour 1 tbl. oil extra in the wok if necessary, heat high add the onion 1-2min, garlic, stir around as soon aroma rises add the broccoli. Sprinkle the chicken seasoning powder en keep stir-frying in the wok. Add the meat back into the wok/pan keep stir-frying around.
- Mix ¾ cup of water, 1 tsp light soy sauce with 1tsp cornstarch, give it a good stir before adding into the wok, stir all ingredients coating everything evenly and binding the sauce.
Taste and add pinch of salt & pepper to your liking.
- Serve on a plate together with fragrant Jasmine rice, fried rice or noodles.
- Cooking Notes:
Instead of Chinese wine or cooking sherry try Vernaccia di Oristano, a sherry-like fortified wine from Sardinia. Great substitute, especially with fish and seafood ingredients.
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