Recipe for easy and healthy Chicken and Broccoli Stir Fry. Recipe with step by step pictures and video
Here are some of the products used in this recipe that you can buy online Alda Carbon Steel Wok Dark Soy Sauce Rice Vinegar Oyster Sauce Chicken Stock Cube
A take out favorite on Kannamma Cooks today. We love stir-fry’s a lot at home and this one is our favorites. I load the stir-fry with garlic as the aroma and taste of fried garlic is very addictive. It can change a boring meal into an awesome one. Also I always use the stems of the broccoli as its more flavorful than the florets themselves. This recipe can be put together in less than 30 minutes.
Here is the video of how to make Chicken and Broccoli Stir Fry
Here is how to make Chicken and Broccoli Stir Fry I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.
Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool. I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.
In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes.
Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.
Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.
Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine.
Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. I have used both cracked black pepper and red chilli flakes in this recipe. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.
Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine.
Add it to the pan. Cook for couple of minutes.
The sauce will become thick. Add back the veggies.
Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.
A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.
The marinade for chicken
500 grams chicken thighs – boneless 1 tablespoon dark soy sauce 1 teaspoon rice vinegar 1/4 teaspoon salt 1 tablespoon corn starch 1/2 teaspoon cracked black pepper
For frying chicken and veggies
1.5 tablespoon Indian style sesame oil (or) peanut oil 1 broccoli (stems alone) 1 carrot, sliced at an angle 1 broccoli (florets alone) 1 red bell pepper, diced 1 teaspoon cracked black pepper
For the stir fry
1.5 tablespoon Indian style sesame oil (or) peanut oil 3 tablespoon minced garlic 1 tablespoon minced ginger 3 tablespoon sliced spring onion (white part) 1/4 cup omion, diced 1/2 stock cube 3 tablespoon spring onions, chopped 1 tablespoon toasted white sesame seeds
For the sauce
2 tablespoon dark soy sauce 1/2 teaspoon rice vinegar 1 teaspoon sugar 3 tablespoon oyster sauce 1.5 teaspoon red chilli flakes
For the corn starch slurry
1.5 tablespoon corn starch 1 cup water
I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.
Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool.
In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes. Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.
Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.
Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine. Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine. Add it to the pan. Cook for couple of minutes. The sauce will become thick. Add back the veggies. Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.
A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.
Notes
I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.
I have used both cracked black pepper and red chilli flakes. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
The marinade for chicken
500 grams chicken thighs – boneless 1 tablespoon dark soy sauce 1 teaspoon rice vinegar 1/4 teaspoon salt 1 tablespoon corn starch 1/2 teaspoon cracked black pepper
For frying chicken and veggies
1.5 tablespoon Indian style sesame oil (or) peanut oil 1 broccoli (stems alone) 1 carrot, sliced at an angle 1 broccoli (florets alone) 1 red bell pepper, diced 1 teaspoon cracked black pepper
For the stir fry
1.5 tablespoon Indian style sesame oil (or) peanut oil 3 tablespoon minced garlic 1 tablespoon minced ginger 3 tablespoon sliced spring onion (white part) 1/4 cup omion, diced 1/2 stock cube 3 tablespoon spring onions, chopped 1 tablespoon toasted white sesame seeds
For the sauce
2 tablespoon dark soy sauce 1/2 teaspoon rice vinegar 1 teaspoon sugar 3 tablespoon oyster sauce 1.5 teaspoon red chilli flakes
For the corn starch slurry
1.5 tablespoon corn starch 1 cup water
I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.
Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool.
In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes. Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.
Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.
Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine. Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine. Add it to the pan. Cook for couple of minutes. The sauce will become thick. Add back the veggies. Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.
A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.
Notes
I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.
I have used both cracked black pepper and red chilli flakes. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
Find it online : https://www.kannammacooks.com/chicken-and-broccoli-stir-fry/
Andhra style Chow Chow Tomato Pappu Recipe. Recipe for mashed creamy dal made with chow chow (chayote squash) and tomatoes.
Chow Chow / Chayote Squash is something I cook a lot these days as its very low in calories and can fill you up easily. 100 grams of Chow Chow has just 19 Kcal (according to wiki) making it a non-starchy veggie to have without having to worry about calories. Chow Chow is a good source of vitamin C. I picked up the habit of eating chow chow from my chayote veggie extraordinaire, chayote embroider, Trader Joe’s chayote hoarder, chayote aficionado, my dearest lulu baby @lulufit_kitchen. While buying chow chow, pick a small young fruit as they tend to be tender. The bigger ones turn very fibrous at the ends. This recipe for mashed chow chow tomato pappu is one of our current favorites at home. I like to mash the chow chow with the dal to get a creamier dal. You can also add boiled chayote’s to the dal at the end if you prefer that way.
Here is the video of Chow Chow Tomato Pappu Recipe
Here is how to make Chow Chow Tomato Pappu Recipe Wash and soak the toor dal in water. Set aside. Let it soak for 15-20 minutes. Heat oil in a pressure cooker. Add in the fenugreek seeds, cumin seeds, curry leaves and garlic. Let the curry leaves turn aromatic. Add in the onions and sauté for about 4-5 minutes until the onions are soft.
Once the onions are soft, add in the finely chopped tomatoes.
Add in the salt and the green chillies. Adjust the green chillies according to your taste. You can also omit it if you want the dal to be mild. Add in the spice powders and jaggery. Mix well to combine.
Sauté the mixture for about 5 minutes until the tomatoes are mushy. Cover the pan with a lid so the tomatoes cook faster.
Once the tomatoes are mushy, add in the water. Add in the washed, soaked and drained dal. Let it come to a boil.
In the mean time, wash, peel and de seed the chow chow. I have used two small chow chow for this recipe today. Roughly chop the chow chow. If the chow chow is big, try to remove / peel the skin completely. The skin can become very fibrous.
Cover the pressure cooker and pressure cook for 15 minutes on medium flame. Ignore the number of whistles. After 15 minutes, remove from heat and wait for the pressure to settle.
Open the cooker and mash the dal.
Tempering the dal Heat ghee in a small pan on low flame. Add in the crushed garlic with skin and roast for a minute. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle.
Add in the hot ghee mixture to the dal. Add in the coriander leaves and mix well to combine. Serve the dal with rice and a dollop of ghee.
For making Chow Chow Tomato Pappu
1/2 cup toor dal 1 teaspoon Indian sesame oil 1/8 teaspoon fenugreek seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 cloves garlic chopped 1/2 cup onions finely chopped 3 tomatoes, finely chopped 2 green chillies, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon jaggery 2 cups water 2 small chow chow / chayote squash 2 sprigs coriander leaves, finely chopped
For Tempering the Dal
1.5 teaspoon ghee 4 cloves garlic with skin, smashed 1/4 teaspoon mustard seeds 1 sprig curry leaves 3 dried red chillies 1/8 teaspoon asafoetida
Wash and soak the toor dal in water. Set aside. Let it soak for 15-20 minutes. Heat oil in a pressure cooker. Add in the fenugreek seeds, cumin seeds, curry leaves and garlic. Let the curry leaves turn aromatic. Add in the onions and sauté for about 4-5 minutes until the onions are soft. Once the onions are soft, add in the finely chopped tomatoes. Add in the salt and the green chillies. Adjust the green chillies according to your taste. You can also omit it if you want the dal to be mild. Add in the spice powders and jaggery. Mix well to combine. Sauté the mixture for about 5 minutes until the tomatoes are mushy. Cover the pan with a lid so the tomatoes cook faster.
Once the tomatoes are mushy, add in the water. add in the washed, soaked and drained dal. Let it come to a boil. In the mean time, wash, peel and de seed the chow chow. Roughly chop the chow chow. If the chow chow is big, try to remove / peel the skin completely. The skin can become very fibrous. Cover the pressure cooker and pressure cook for 15 minutes on medium flame. Ignore the number of whistles. After 15 minutes, remove from heat and wait for the pressure to settle. Open the cooker and mash the dal.
Tempering the dal Heat ghee in a small pan on low flame. Add in the crushed garlic with skin and roast for a minute. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle. Add in the hot ghee mixture to the dal. Add in the coriander leaves and mix well to combine. Serve the dal with rice and a dollop of ghee.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
