Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Chicken and Broccoli Stir-Fry

Thursday, June 21, 2018
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice




  In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Recipe courtesy of Food Network






Recent Posts


Tags

Glaze roasted veggies berries oranges cannellini fresh sage pistachios banana split lime pomegranate molasses mushrooms horseradish ham pie crust white wine vinegar roasted Roasted Brussels Sprouts spicy salmon olive oil tilapia sandwiches breakfast Shallot clove Cauliflower Pizza vegetables pumpkin puree cashews coconut sourdough bread cranberries MACA Chicken and Broccoli Stir-Fry red wine vinegar Giada's Herbed Quinoa tomato paste Beet-and-Apple Salad apple hoisin sauce Italian seasonings green beans beets spinach chia seeds broccoli salad roasted carrots goat cheese dressing gorgonzola Guacamole Toast pecans banana gnocchi chard leaves Roast Chicken heavy cream oregano pumpkin Carrot sunflower seeds bruschetta brussel sprouts Chicken chicken broth Lemon juice croissants Lemon Sage Tilapia almond milk tomato juice avocados Southwestern Salsa croutons sweet potatoes casserole walnuts Organic 3-Bean & Vegetable Soup breakfast nachos strawberries pomegranate zucchini Gruyère cheese Broccoli roasted beets cumin tahini macaroni salad eggplant bell peppers butter Zucchini Parmesan Crisps paprika Ginger curry powder honey potato grapes Cinnamon medjool dates onion kalamata olives Gazpacho greek yogurt cheese Fruit Smoothie cauliflower crust soup Guacamole Budda Bowl salad scallops chicken salad avocado stir-fry dr axe tomatoes black bean sweet potato vanilla bean lemon peppers thyme Salmon Kiwi garlic peaches blueberries protein powder Bartlett pears garlic ghee eggs rosemary cambozola apple cider vinegar white beans pastry cream summer sage leaves cashew bell pepper gluten free garbanzo beans cucumbers yogurt Salsa chili Almonds mayo smoothie Reggiano Cheese quinoa almond butter Citrus Roasted Shrimp parsley bacon Dip hash browns Squash Arugula hummus cucumber cloves pasta Honey Chipotle pear ACV quesadillas carrots Easy Frittata raisins Wraps lemon zest apricots sugar


Archive