Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Chicken and Broccoli Stir-Fry

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

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


Archive