Wednesday, February 23, 2011

Spicy Chicken & Broccoli Stir Fry


I have always been able to get my kids to eat different kinds of vegetables by cooking stir fries. They love trying new flavor combinations, too. I was rummaging around our local thrift store last week but not having any luck finding anything worthwhile. My daughter ran up to me to show me that she had found three Betty Crocker cookbooks... a dessert book, a casserole book and a stir fry book. Not one to turn away many cookbooks, into the cart they went!

Tonight's dinner, Spicy Chicken & Broccoli Stir Fry, was from the stir fries cookbook. Betty didn't disappoint me. The dinner was delicious. I did a quick search to see if I could find the recipe on the Better Crocker website. It's there and with only one change with the new version from the older version in the cookbook - the older version called for deboning chicken breasts  and the new version calls for an easier way by using chicken tenderloins. I used boneless chicken breasts. I made a few substitutions to the recipe which I've highlighted in bold.


Spicy Chicken & Broccoli Stir Fry
adapted from BettyCrocker.com

I doubled this recipe.

1 package (15 ounces) chicken breast tenders (not breaded) - I used 5 boneless chicken breasts
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound broccoli - I used 4 small bunches of fresh broccoli florets
3 tablespoons chili or vegetable oil
1 hot fresh green chili, cut into very thin slices - I used red pepper flakes & added them to the adult's plates only
2 tablespoons brown bean sauce - I subbed Hoisin Sauce
2 teaspoons finely chopped garlic
1 teaspoon sugar
1 teaspoon finely chopped ginger root
3 green onions, cut diagonally into 1-inch pieces

Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.

Peel outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar and ginger root; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.

I served the dish with jasmine rice.

**Notes:  While the dish was delicious as is, we tend to like more sauce with our stir fries. I will make the sauce portion of this recipe x4 the next time**

1 comment:

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