Best 7 Pats Broccoli And Chicken Stir Fry Recipes

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Pats broccoli and chicken stir fry is a delicious and nutritious dish that can be prepared quickly and easily. This stir-fry is a great way to get your daily dose of vegetables, and it is also a good source of protein. The combination of broccoli and chicken makes this dish a well-balanced meal, and the stir-fry sauce adds a flavorful touch. Whether you are looking for a quick and easy weeknight meal or a healthy and delicious dish to serve to your family, pats broccoli and chicken stir fry is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

ONE-PAN CHICKEN AND BROCCOLI STIR FRY RECIPE BY TASTY



One-Pan Chicken And Broccoli Stir Fry Recipe by Tasty image

Here's what you need: chicken, salt, pepper, broccoli, bell pepper, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 lb chicken, cubed
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup bell pepper, diced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add chicken stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 652 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 5 grams, Protein 78 grams, Sugar 49 grams

QUICK CHICKEN & BROCCOLI STIR-FRY



Quick Chicken & Broccoli Stir-Fry image

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons chili garlic sauce
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 teaspoons fish sauce or additional soy sauce
1/2 cup reduced-sodium chicken broth, divided
2 cups instant brown rice
2 teaspoons sesame oil
4 cups fresh broccoli florets
2 cups cubed cooked chicken
2 green onions, sliced

Steps:

  • In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SPICY-TANGY CHICKEN AND BROCCOLI STIR FRY



Spicy-Tangy Chicken and Broccoli Stir Fry image

Chicken, broccoli, and cashews stir-fried in a citrus and red pepper sauce, served over rice. I wanted to make a tasty stir fry with ingredients I had on hand and this is what I came up with. I also didn't have time to marinate. I have the chicken and broccoli cut and ready to go before I start the rice. Once the rice has been on simmer for about 5 of its 20 minutes, I start frying the broccoli/ cashews and the chicken. This results in all ingredients being ready at the same time.

Provided by cathianne

Categories     Meat

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

3/4 lb chicken breast, cut into strips
1/4 cup flour
2 cups broccoli florets
1/4 cup cashews
3 tablespoons olive oil, divided
2 tablespoons lime juice
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 teaspoon gingerroot, minced
2 teaspoons garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1 cup cooked rice

Steps:

  • Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie.
  • Toss chicken with the flour to lightly coat it.
  • Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl.
  • Heat 2 frying pans, each with half the oil, at medium heat.
  • Place broccoli and cashews in one pan.
  • In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side.
  • Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat.
  • Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be).
  • Serve over rice.

BROCCOLI PEPPER AND CHICKEN STIR-FRY



Broccoli Pepper and Chicken Stir-Fry image

I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons vegetable oil
1 small onion, julienned
2 cups fresh broccoli florets
1 medium green pepper, julienned
1 garlic clove, minced
1-1/2 cups vegetable juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons brown sugar
1/2 teaspoon ground ginger

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

Nutrition Facts :

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

Steps:

  • Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  • Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  • Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  • Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

STIR FRY CHICKEN AND BROCCOLI WITH PEANUTS



Stir Fry Chicken and Broccoli With Peanuts image

Make and share this Stir Fry Chicken and Broccoli With Peanuts recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 18m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon reduced sodium soy sauce
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/8 teaspoon garlic powder or 1 clove fresh garlic, crushed
vegetable oil cooking spray
1/4 teaspoon vegetable oil
1/2 lb boneless skinless chicken breast half, cut into 2 x 1/4 inch strips
1/2 cup broccoli floret
1/2 cup red bell pepper, cut into strips
1/4 cup unsalted dry roasted peanuts, chopped

Steps:

  • Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
  • Stir until smooth, set aside.
  • Lightly coat non stick frypan with veggie spray.
  • Heat frypan on high heat until hot.
  • Add oil, tilt frypan to coat bottom.
  • Add chicken; stir fry 2 minutes, or until no longer pink.
  • Remove chicken.
  • Add remaining broth to frypan, bring to boil.
  • Add broccoli and bell pepper, return to boil.
  • Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
  • Increase heat to high.
  • Add chicken to frypan.
  • Stir sauce and add to frypan, bring to boil.
  • Cook 1 to 2 minutes or until thick.
  • Stir in peanuts.

Nutrition Facts : Calories 259.6, Fat 11, SaturatedFat 1.7, Cholesterol 65.8, Sodium 672.3, Carbohydrate 10.3, Fiber 2.4, Sugar 1.8, Protein 30.6

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your stir-fry will taste. Look for vegetables that are crisp and brightly colored, and meat that is free of fat and gristle.
  • Cut your vegetables and meat into uniform pieces: This will help them cook evenly. For vegetables, aim for pieces that are about 1-2 inches in size.
  • Use a hot wok or skillet: A hot wok or skillet will help to sear the meat and vegetables and prevent them from sticking. If your wok or skillet is not hot enough, the food will steam instead of fry.
  • Stir-fry in batches: If you're cooking a lot of food, it's best to stir-fry it in batches. This will prevent the food from overcrowding the wok or skillet and ensure that it cooks evenly.
  • Don't overcook the food: Stir-fries are meant to be cooked quickly. Overcooking will make the vegetables mushy and the meat tough.
  • Season to taste: Once the stir-fry is cooked, season it to taste with salt, pepper, and other seasonings of your choice.

Conclusion:

Broccoli and chicken stir-fry is a quick, easy, and healthy meal that's perfect for a weeknight dinner. By following these tips, you can make a delicious and flavorful stir-fry that the whole family will enjoy.

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