Any good recipes for chicken and broccoli made with chicken broth?

Here is my one pan, chicken with broccoli recipe:





Since I do not know what sort of chicken parts you have, (IE), breast thick cut, breast thin cut, chicken parts with bones, etc.





Regardless of the chicken cut, in a large 12 inch pan,





Add two tablespoons of olive oil or your favorite oil or butter.





When the oil/fat sizzles, add one chopped onion.





Add salt and pepper to the onion.





Add your chicken cuts.





Season the chicken with salt, pepper, onion powder, garlic powder.





Slightly brown your chicken cuts, by turning them.





Once browned, add two cans of chicken broth.





Add fresh chopped parsley or dried parsley.





Bring chicken cuts to a boil, then turn down heat to a slow simmer.





If you are using thin cutlets, they only need about 15 minutes.





If you are using thicker cuts then cook until you can pierce the cuts with a knife.





Once chick is cooked, add your broccoli tops to it and let then steam for 5 minutes with the lid on tight.





Make sure you salt %26amp; pepper your broccoli.





If you are using the stems of the broccoli, add them first for 3-4 minutes then add the broccoli tops.





I would serve this with white rice.





Yummy!Any good recipes for chicken and broccoli made with chicken broth?
Hmm, not entirely sure what you mean, but I have one good recipe that uses all those. Chicken and Broccoli with Lemon cous Cous. Make the cous cous according to directions with the chickn broth. Add some lemon juice. Add cooked chicken and broccoli florets. Use lemon slices to garnish.Any good recipes for chicken and broccoli made with chicken broth?
Grill the Chicken and Broccoli (and some red bell pepper if you have any)





Put the chicken broth in a sauce pan, add a little lemon juice, tarragon and just a tiny bit of dill weed. Bring to a simmer and season to taste.





Mix 2 tablespoons of corn starch with just enough water to make it pourable. When the broth is simmering, mix in the cornstarch %26amp; water to thicken. Make sure you keep stirring it or it will get lumpy!





Place the Grilled Chicken on a plate, pour the sauce over it, garnish with the red bell pepper, almond slices (if you have them) and add the broccoli on the side. You can squeeze some lemon juice over the beoccoli too.





Bon Appetite!
Chicken and Broccoli Stir-fry





Recipe Summary


Difficulty: Easy


Prep Time: 5 minutes


Inactive Prep Time: 15 minutes


Cook Time: 7 minutes


Yield: 4 servings


Game Plan: Marinate the chicken while you prepare the rest of the ingredients








Game Plan:


Marinate the chicken while you prepare the rest of the ingredients


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.





Notes: The garlic and ginger can be chopped together in a minichopper to save time.


Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.


The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?





Game Plan: Marinate the chicken while you prepare the rest of the ingredients








Game Plan:


Marinate the chicken while you prepare the rest of the ingredients


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.





Notes: The garlic and ginger can be chopped together in a minichopper to save time.


Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.


The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?








Enjoy!
You can make them into soups or stir-fry. I cut the chicken in cubes and stir-fry until the chicken is no longer pink and add broccoli and stir fry a little more. I add chicken broth to this dish just for taste.