Stir Fry Chicken, Broccoli, and Cauliflower #SundayFunday

Tender, juicy, chicken stir-fried with onion, garlic, broccoli, and cauliflower in a delicious sauce.  Serve over steamed rice for a complete meal.

The Sunday Funday Bloggers are sharing recipes that feature Broccoli or Cauliflower.......

Sneha of Sneha's Recipe is hosting this week.  I love both broccoli and cauliflower and couldn't choose which to use so I used both in this scrumptious stir-fry.  Let's take a look at what the others have cooked up......

•  Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
• Cauliflower Cheese from Karen's Kitchen Stories
• Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
• Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
• Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
• Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
• Tandoori Cauliflower Steaks from Mayuri's Jikoni

This recipe calls for cooked broccoli and cauliflower.  You can cook it in any manner you like or you can use leftover vegetables.  I prefer my vegetables crisp-tender.  Cook them to your personal liking since they will not cook anymore in the stir fry but just get warmed up.

The stir fry itself only takes less than 10 minutes, so plan accordingly so that the rice and stir fry finish together.  Put your rice in the steamer or on the stove.  Then prep and cook your broccoli and cauliflower.  While they are cooking you can prep the chicken, onions, and garlic and make the sauce.

Entrees, Chicken, Broccoli, Cauliflower,

Entrees

Asian

Yield: 4 servings

Author: Wendy Klik

Stir Fry Chicken with Broccoli and Cauliflower

Tender, juicy, chicken stir-fried with onion, garlic, broccoli, and cauliflower in a delicious sauce. Serve over steamed rice for a complete meal.

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Ingredients

• 2 T. cornstarch
• 3 T. soy sauce
• 1 1/2 T. Mirin
• 3 T. oyster sauce
• 2 t. sesame oil
• dash of white pepper
• 2 T. peanut oil
• 1/2 Vidalia onion, sliced
• 3 cloves garlic, minced
• 6-8 boneless, skinless chicken thighs, cut into bite-size dice
• florets from 1 small head of broccoli, cooked to your liking
• florets from 1 small head of cauliflower, cooked to your liking
• 1 1/4 c. water

Instructions

1. Combine the cornstarch, flour, soy sauce, mirin, oyster sauce, pepper and sesame oil. Set aside.
2. Heat the peanut oil in a wok over high heat. Add the onions and garlic, cook and stir for a few seconds, and then add in the chicken. Cook until chicken is just cooked through.
3. Add the broccoli, cauliflower, water and reserved sauce. Stir and cook for a few minutes until the sauce is thick and glossy and the vegetables are warmed through.
4. Serve over steamed rice, if desired.

Notes

Recipe adapted from one found at Recipe Tin Eats

Nutrition Facts

Calories

371.94

Fat (grams)

17.22 g

Sat. Fat (grams)

3.51 g

Carbs (grams)

12.56 g

Fiber (grams)

0.69 g

Net carbs

11.9 g

Sugar (grams)

3.83 g

Protein (grams)

40.22 g

Sodium (milligrams)

1355.34 mg

Cholesterol (grams)

187.86 mg

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