Chicken and Broccoli Stir Fry
This recipe for chicken and broccoli stir fry is a classic dish of chicken sautéed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
1 pound boneless skinless chicken breast cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper to taste
Instructions
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.
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Pea Salad
Ingredients
Bacon - 4 Slices
Frozen Petites Peas, Thawed and Drained - 16 Ounce
Red Onion, Finely Chopped - 1/3 Cup
Prepared Ranch Dressing - 1/2 Cup
Cheddar Cheese, Cubed or Shredded - 1/2 Cup
Hard Boiled, Cooled and Chopped - 2
Instructions
In a 12 inch skillet, cook bacon until crispy. Remove to cooked bacon to a paper towel lined plate to drain. Crumble and set aside.
In a large pot, bring 1 quart of water to a boil. Blanche the peas for 1 minute, drain into a colander and run cold water over them to stop the cooking process. Drain well.
In a salad bowl, add bacon, onion, cheddar and ranch dressing. Toss well to evenly coat all ingredients. Add peas and chopped eggs and gently fold into mixture, so they don't get mushy. Cover and place in the refrigerator 30 minutes minimum up to overnight. Serve.
