What's a good recipe for stir fry chicken and broccoli?

I'm going to have it for dinner and I want to know of a good recipe. Anyone have one?What's a good recipe for stir fry chicken and broccoli?
heat up a pan with sesame oil and add some garlic till it turns a nice color. add your chicken slices (i like small strips). in another pan steam the broccoli and then stir fry it with the chicken for about a minute or two. you can play around with whatever spices you like and if you'd like the dish to be saucy go to the store and pick up a stir fry sauce that you like. you can also make your own sauce by combining soy sauce with ginger, crushed garlic, and corn starch. serve over a bed of rice.What's a good recipe for stir fry chicken and broccoli?
Chicken %26amp; Broccoli Stir Fry.... in a wok or large saute pan, heat 2 Tbsp. vegetable oil; add 1 large sliced onion, 2 stalks celery, sliced, 3 cloves garlic, 1/2 lb. diced chicken, saute until nearly cooked, add in broccoli flowerettes, add some ginger root ( or ginger powder), 2 Tbsp. soy sauce, 1/2 cup chicken broth to which 2 Tbsp. cornstarch has been added. Allow to simmer and thicken. Adjust liquid. Serve over cooked white rice.
1/3 c. soy sauce


2 tbsp. brown sugar


1 clove garlic, crushed


1 tsp. ginger


1 tsp. cornstarch


1 1/2 lb. chicken (cut in bite-size pieces)


1 tbsp. oil


1 bunch broccoli


1 lg. onion





Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.


Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.





Makes 4 servings.
stir fry sauce or teriyaki stir fry sauce
SUMMER LIME CHICKEN BREAST STIR-FRY


BROCCOLI





Ingredients for the lime chicken breast:





4 boneless and skinless chicken breasts - each 1/2 pound


1/3 c olive oil


Juice of three limes


4 cloves of garlic, peeled and minced


3 tsp fresh cilantro, chopped


1/2 tsp each of salt and freshly ground black pepper








6 yellow peppers


6 red peppers


6 orange peppers





Ingredients for the stir-fry:





4 c fresh broccoli


1/4 c chopped walnuts


1 1/2 tsp sesame oil


1/2 tsp chili oil


1 tsp sodium soy sauce


Garlic powder





Mix all ingredients for the lime marinade together in a medium bowl. Add 1/3 cup olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper.


Lay boneless chicken breasts between 2 sheet wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat. Place chicken breasts in lime marinade for a minimum of two hours - keep covered and chilled. (If you need to prepare dish in advance, you can marinate breasts overnight.) Cook chicken breast on grill pan, or in broiler for about 5 minutes on each side or until cooked just through.





In a wok over high heat, add sesame oil and chili oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in chopped walnuts and chopped fresh broccoli. Stir occasionally, cooking for four more minutes. Add low sodium soy sauce and cover and cook for one more minute.





Serve lime marinated chicken breasts and broccoli with broiled red, yellow and orange peppers.





OR





STIR - FRY CHICKEN %26amp; BROCCOLI





1/3 c. soy sauce


2 tbsp. brown sugar


1 clove garlic, crushed


1 tsp. ginger


1 tsp. cornstarch


1 1/2 lb. chicken (cut in bite-size pieces)


1 tbsp. oil


1 bunch broccoli


1 lg. onion





Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.


Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.





Makes 4 servings.





OR





CHICKEN BROCCOLI STIR-FRY





2 whole chicken breasts


3 tbsp. soy sauce


1 tbsp. vegetable oil


4 c. (1 lb.) broccoli


1 c. chicken broth


Dash of garlic powder


10 mushrooms, cut into T's


1 (6 oz.) can sliced bamboo shoots


1 tbsp. lemon juice


1 tbsp. cornstarch


1-2 tbsp. sliced pimentos


1 to 2 tbsp. toasted sesame seeds





Toast sesame seeds by placing them in wok without oil; stir constantly for 1 to 1 1/2 minutes; set aside.


In a small bowl, combine chicken, cut into 1/8 inch slices, soy sauce and vegetable oil. Place broccoli and 1/2 cup of chicken broth into wok. Set heat at medium and cook 5 minutes, stir-frying every minute.





Once cooked, push up on side of wok. Increase heat to high, add chicken mixture and garlic powder. Stir-fry for 3 minutes and push up on side of wok. Add mushrooms and push up on side after 1 minute of constant stir-frying. Add bamboo shoots last, stir-frying for 1 minute; then combine all ingredients into bottom of wok.





OR





STIR-FRIED CHICKEN AND BROCCOLI IN


BROWN SAUCE





3 whole chicken breasts on the bone


2 cloves garlic, sliced


1 bunch broccoli, chopped


1 can water chestnuts


1 tbsp. cornstarch


1 tbsp. hot pepper oil


1/2 c. soy sauce


1/2 c. olive oil





Make chicken stock by boiling breasts in 3 cups of water. Separate and save broth. Take meat off bone and dice. Saute garlic in oil. Stir fry broccoli and water chestnuts. Before tender add soy sauce, chicken and hot oil. Add cornstarch to chicken stock and add to stir-fried mixture. Bring to boil. Lower heat and let simmer until thick, constantly mixing.





JM