I love the broccoli and chicken in Chinese restaurants and I was wanting the recipe.?

Answer 1

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta



Directions:

Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.

Answer 2

Chicken breasts are velveted and then combined with broccoli in an oyster-flavored sauce. Broccoli Chicken serves 2 - 4.
INGREDIENTS:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
PREPARATION:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Reader Rating: 5 out of 5 stars
Comments: "Excellent recipe. Everyone loved it. It tasted exactly like they make it at Chinese restaurants, even better. I will recommend this recipe to everyone, and all the ingredients were very affordable."

Answer 3

Stir-Fried Chicken
Chinese Stir-Fried Chicken with Broccoli and Nuts


erves 2-3

1 lb
(500 g) boneless chicken breast

12 white mushrooms

1/2 lb
(250 g) fresh broccoli (or 1 package frozen broccoli)

1/4 cup
(6 cl) chicken broth

2 Tbsp
(30 ml) soy sauce

2 Tbsp
(30 ml) sherry

1 Tbsp
(15 ml) cornstarch

1 egg white

1/2 tsp
(2.5 ml) salt

1/2 cup
(12 cl) vegetable oil (peanut oil is best, but sunflower oil is good too)

1/2 tsp
(2.5 ml) cornstarch

6 oz
(180 g) canned bamboo shoots (optional)

6 oz
(180 g) cashew nuts, broken into large pieces


1
Cut the boneless chicken breast into bite-sized pieces.
2
Wash and slice the mushrooms.
3
If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first.
4
Combine chicken broth, soy sauce, sherry, and 1 Tbsp (15 ml) cornstarch. Stir well and set aside.
5
Combine beaten egg white, salt, 1/2 tsp (2.5 ml) oil, and 2 tsp (10 ml) cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well coated.
6
In a wok or deep cast iron pan, heat 3 Tbsp (50 ml) vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed.
7
Stir fry the mushrooms in the wok.
8
Stir fry the broccoli in the wok.
9
Combine the chicken, mushrooms, broccoli, bamboo shoots, and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened.
Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken.

Bamboo shoots are available in cans at Chinese grocery stores. Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. Endless variations of this basic recipe are possible. Beef, pork, or other lean meats can be substituted for the chicken. Tofu cubes or brown beans can be used to make this a vegetarian recipe. Chopped almonds can be used instead of cashews. Water chestnuts are a delightful addition. Green or red bell peppers can be used instead of broccoli.

Answer 4

Get some instant rice (less starch than regular) steam broc. in a pan with some water added until that neon green color . the chicken prepared by dipping in lotus flour at fancier restaurants.

Answer 5

If you requested from the waitress at the restaurant, im sure she'll get you the recipe. but you are right, it is reallllllllll goodddddd.im craving it myself.

Answer 6

I asked my neighbor, Ms. Swan, who used to work at a Chinese restaurant. Here's what she emailed me and told me to copy to you: "brockaree + chick + rots of MSG (subbatoot rots of salt if you no hay MSG). tin minnit."

Answer 7

brocoli and chicken cooked with some carrots. Put in some msg or corn starch for flavor and texture.