Unless you have been out of the loop for quite a while, you already know that many individuals and families enjoy making and eating stir fry at home. You no longer have to rely on visiting a restaurant to get the very best flavors and aromas that accompany eating stir fry. You can make it yourself when you follow this easy to make recipe. If you love chicken, broccoli and anything stir fried; you will enjoy serving this dish to family and friends.
It makes a great addition to any meal as a side dish and it is good enough that if you are in a hurry it will make a nice small meal or even a delicious snack. You can adapt it if you like by pulling out the BBQ grill and grilling the chicken ahead of time to make it extra special. Add a fresh vegetable salad or even a delicious fresh fruit salad and some fresh homemade bread and you have a feast fit for anyone who loves to eat. Most importantly, you want to have fun while making and serving a great tasting dish. Whether you are serving family or dinner guests, stir fry is delicious.
Recipe for Broccoli and Chicken Stir Fry
What You Need
- ½ cup olive oil
- ¼ cup sliced almonds
- 4 boneless skinless chicken breast halves
- 1 package broccoli 10 ounce
- 4 thinly sliced garlic cloves
- 2 Tablespoons chopped green onions
- 1Tablespooon cornstarch
- 1 teaspoon cornstarch
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon garlic powder
- ½ cups sliced water chestnuts
- 1 can bean sprouts 16 ounce
- Cooked rice
- Soy sauce
- Hot red pepper flakes
How to Make It
Cut the chicken breast halves into bite size cubes of about ½ inch pieces. Set aside until needed.
Add the olive oil into a large wok, skillet, or saucepan over a medium heat. Add the sliced almonds and saute to toast. Remove the toasted almonds and set aside until needed.
Add the chicken breast cubes of meat into the hot wok or skillet and cook on both sides until chicken is done. Remove the cooked chicken pieces from the skillet and set aside. Add the broccoli. Stir fry until the vegetables are tender and crisp. Add the sliced garlic cloves and chopped green onions. In addition, continue stir frying lightly and then add the red pepper flakes if you choose to include them. Stir well. Remove vegetables from wok or skillet.
Add the cornstarch and chicken broth into the wok or skillet. Stir to dissolve over a high heat for about 5 to 10 minutes until the mixture thickens. Add the salt, ginger and garlic powder and continue stirring. Add the sliced water chestnuts and bean sprouts. Stir and cook for 2 minutes. Add the chicken cubes into the pan with the vegetables and allow the mixture to simmer on low until all ingredients are heated through. Serve over a bed of cooked rice and sprinkle with soy sauce before serving.
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