40 Min

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GF

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Broccoli Stir Fry

Verdant green locally grown broccoli, in all its splendor is all over the farmer’s table stands. It is ready to steam and drizzle with olive oil and balsamic, mince and add to rice or pasta or roast and serve with a tangy yogurt sauce. Here, in this stir fry with chicken, it keeps its chlorophyll rich green color, maintains a crunch while losing no vitamins and nutrients as can happen while steaming.

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Cook Time

40 Minutes

Serves

4

Directions

Step 1

Cut the broccoli into florets with long stems. The lower stem of the broccoli is also edible so feel free to cut that into strips also. Set aside.

Step 2

Cut the chicken into 2-inch pieces and marinate with turmeric, black pepper and garlic.

Step 3

In a wok or a large frying pan, warm the toasted sesame oil and add the sliced red onion. Fry it on high until it wilts a little, then add the marinated chicken.

Step 4

Cover the pan and let the chicken cook with the onions and other seasonings.

Step 5

Take the lid off, continue cooking it and once all the liquid has been absorbed and the chicken appears done, add the broccoli, ginger, serrano and salt and cook on high heat, stirring frequently.

Step 6

Cook just until the broccoli has turned a darker shade of green, no more than 3 to 4 minutes ~ do not overcook it! Serve garnished with sesame seeds.

Notes & Variations

This dish can be consumed on its own, with rice or stirred into noodles.
Replace the broccoli with shaved brussels sprouts or thinly sliced green beans.
To give it a Chinese flavor, add a couple of tablespoons of soy sauce and rice wine vinegar at the end.

Ingredients

1 large head or 2 medium heads of broccoli

1-pound boneless skinless chicken thighs

1 teaspoon turmeric powder

1 teaspoon black pepper

1 tablespoon minced garlic

3-4 tablespoons toasted sesame oil

1 medium red onion, sliced

3-inch piece ginger, unpeeled and sliced

1 serrano pepper, minced

1 1/2 teaspoons sea salt

Juice of one lemon

1 tablespoons raw sesame seeds

Step 1

Cut the broccoli into florets with long stems. The lower stem of the broccoli is also edible so feel free to cut that into strips also. Set aside.

Step 2

Cut the chicken into 2-inch pieces and marinate with turmeric, black pepper and garlic.

Step 3

In a wok or a large frying pan, warm the toasted sesame oil and add the sliced red onion. Fry it on high until it wilts a little, then add the marinated chicken.

Step 4

Cover the pan and let the chicken cook with the onions and other seasonings.

Step 5

Take the lid off, continue cooking it and once all the liquid has been absorbed and the chicken appears done, add the broccoli, ginger, serrano and salt and cook on high heat, stirring frequently.

Step 6

Cook just until the broccoli has turned a darker shade of green, no more than 3 to 4 minutes ~ do not overcook it! Serve garnished with sesame seeds.

1 large head or 2 medium heads of broccoli

1-pound boneless skinless chicken thighs

1 teaspoon turmeric powder

1 teaspoon black pepper

1 tablespoon minced garlic

3-4 tablespoons toasted sesame oil

1 medium red onion, sliced

3-inch piece ginger, unpeeled and sliced

1 serrano pepper, minced

1 1/2 teaspoons sea salt

Juice of one lemon

1 tablespoons raw sesame seeds

Notes & Variations

This dish can be consumed on its own, with rice or stirred into noodles.
Replace the broccoli with shaved brussels sprouts or thinly sliced green beans.
To give it a Chinese flavor, add a couple of tablespoons of soy sauce and rice wine vinegar at the end.

Tags:

40 Min

Tags:

40 Min

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