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Chef David Bishop teaches how to prepare a chicken broccoli stir fry.
Tags:chicken broccoli stir fry recipe,asian food,chicken stir fry,cooking tips,from the chef to you
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Chicken Broccoli Stir Fry Recipe
All right it’s chef Dave bishop thanks for watching chef to today I’d like to teach you how to make chicken and broccoli stir-fry, lets take a look at our ingredients and get started. A broccoli of course, 3 cups, got a pounded chicken, I got second chicken you pound them and I’ll show you how we cut it up, I got julienne onions I’m going to cut the other half I’ll show you that up we got Cornstarch to thicken it up at the end, salt, ginger, garlic and black pepper. We got some olive oil here to sauté with go and along with it we’ll use this part of a liquid towards the end.
Oh let’s go and cut our onion up here I’m going to show you how to julienne this onion stand it up on it’s end and just cut straight down take your time and no hurry you want to get your fingers. It’s nice on a presentation that julienne we’re going to put it right over here. I’ve pounded out two chickens for these already what I’m going to do is I’m going to do cut this one we’re going to cut into strips all inches and a half what we need. Reason we’re doing this here and that makes the chicken lot more tender and it cooks a lot quicker when we sauté it.
Alright we got those over there move this out of the way we’ll take a little bit of salt, little bit of pepper I’m going to take 1 teaspoon of garlic you say why adds a lot of garlic that’s all we going to use today. All right I’m going to take my bloody finger here with and we’re going to stir this up good. Something you hear me talk about a lot of my videos’ is keeping your fingers clean crossly contamination so I’m going to go wash my fingers I’ll be right back. Let’s take a little bit of water drip it into this pan is hot. All right we’re going to put some olive oil in approximately 2 tablespoons
Put our onions in it’ll sizzle right away, we’ll put you the pinch salt, pinch of pepper I call these doom of flavors get your natural flavor out of these onions as we can. When you do it fine when you’re really cooking experience fresh cooking is we cook of very quickly and you cook what you call aldente to the boil what I can cook these onions more than a minute, minute and a half will roll a bit of brown in the outside edges still want that crunchy so the end product whenever just put together will still got the crunch in aldente.
I’m not saying raw and I’m saying with a little bit of questions on but they got a little bit of body right there. Okay we’re not going to cook these wrong at all, you can use a whack, you can use a salt take in but you want something with tight fit in the rim cause towards the end we’re going to want to seal in that steam you get broccoli aldente. All right those onions look good it’s going to be so glad. When you’re done, you have that done going to get a little bit olive oil put it in this pan and then with the chicken this time we hear this thing sizzle here want to cook it really quick.
A quarter chicken not he aldente you want me to cook that this is done. Yes to the corndog you don’t want to cook it dry cause they will cook longer in the oh in with the liquid and with the broccoli towards the end so which one who gets done keep stirring at casually for it won’t stick to your pan. This is a dish you can do about 10 minutes of the cooking time and to the table about 10 minutes of preparation time an easy meal to do when you come home for summer have your chicken beast stored out ahead of time or if you use a fresh chicken breast and ready to go.
Alright we’re just about there I had a few pink spoter sebu pretty much more so all of it is brown dough alright now we’ll take approximately a half to 4 teaspoons of black pepper sprinkled across the top. All right, ginger got that in there, alright now we’ll take the water, alright soy sauce and our corn starch we’re going to put in this jar right here sort of pretty well let corn starch squeeze out now be careful now we’re going to pour this in slowly sure don’t splash on it, make sure all the corn starch is on mixture is good as it out
Going to stir it you want to straight to bottom we don’t have any burk down but we want get all those flavor that’s called the glaze in the pan we want to get all those flavors off to bottom alright soon as we see this come back to boil which is be a couple seconds we’re going to add the broccoli that’s great in onions right now. Now you see the steams starting to rise put it off we got a boil we’re going with the broccoli stir it in brown real good you know all that flavor around the broccoli beautiful lid down
One minute a minute and a half check it after a minute if not aldente enough will go little bit longer but one minute should be enough okay let’s go and put it out on rice so we get a better rice here made nice little belly in the middle it’s a nice family presentation put this right at the middle of the table for the whole family to get what they want out of it wish you all had smell the vision you could smell how delicious this is and add that beautiful sauce pour that sauce over the top tilt that a little bit more with that sauce beautiful
Hope you didn’t find that too difficult or chicken and broccoli stir fry this is Chef Dave Bishop cooking and teaching till next time may God bless.