Recipe Page: Broccoli

Chicken and Broccoli Stir-Fry

Duration: 30 minutes

A rich and delicious stir fry, made right at home.

Utensils

  • Wok or skillet
  • Mixing bowl

Ingredients

  • 1 lb boneless, skinless chicken breasts, sliced
  • 4 cups broccoli florets
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Cooked rice for serving

Instructions

  1. In a bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside.
  2. Heat vegetable oil in a wok or skillet over high heat. Stir-fry sliced chicken until browned and cooked through. Remove from the wok.
  3. In the same wok, stir-fry broccoli florets until crisp-tender.
  4. Add minced garlic and grated ginger, stir-frying for an additional minute.
  5. Return the cooked chicken to the wok and pour the sauce over the mixture. Toss until everything is well-coated. Serve over cooked rice.

Broccoli and Cheddar Stuffed Baked Potatoes

Duration: 90 minutes

Fluffy potatoes adorned with rich and tasty cheddar and broccoli.

Utensils

  • Baking sheet
  • Fork
  • Mixing bowl

Ingredients

  • 4 large baking potatoes
  • 2 cups broccoli florets, steamed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Chopped chives for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Scrub the baking potatoes and pierce them with a fork.
  3. Bake for about 60-75 minutes or until tender.
  4. Steam the broccoli florets until they are just tender.
  5. Cut a slit in the top of each baked potato and fluff the insides with a fork.
  6. Mix steamed broccoli, shredded cheddar cheese, sour cream, salt, and pepper in a bowl.
  7. Spoon the broccoli and cheese mixture into each baked potato.
  8. Garnish with chopped chives before serving.

Broccoli and Chickpea Coconut Curry

Duration: 25 minutes

A beyond delicious curry that’ll treat your tastebuds right.

Utensils

  • Large pan

Ingredients

  • 1 lb broccoli florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • Cooked rice for serving

Instructions

  1. In a large pan, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent.
  2. Add minced garlic, curry powder, and ground turmeric. Cook for an additional 1-2 minutes.
  3. Layer mashed chickpeas, sliced avocados, shredded lettuce, and julienned cucumber on each wrap.
  4. Pour in coconut milk and bring to a simmer.
  5. Add broccoli florets and drained chickpeas to the pan, stirring until the broccoli is tender-crisp.
  6. Season with salt and black pepper to taste.
  7. Simmer the curry for 10-15 minutes until flavors meld.
  8. Serve the broccoli and chickpea coconut curry over cooked rice.