Hello again! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:
There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!
A simple Asian-style sauce uses just a few simple ingredients, like these:
The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:
And, here are the changes I made to the original BHG recipe:
- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!
- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.
- You might have to add extra water at the end of cooking, if the sauce is too thick.
I hope you’ll like this dish as much as I enjoyed it – Julia from JuliasAlbum.com
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Easy Dinners, Quick and Easy Recipes | Tags:
Asian, Asian recipes, bell peppers, broccoli, chicken, chicken dinner, chicken recipe, stir fry recipes, Vegetables
Hello and Happy Wednesday! This is Julia from Julia’s Album blog (you can also find me on PINTEREST) where I regularly share recipes for easy, family-friendly meals and dinners, with an occasional dessert thrown in for good measure. What I share on my blog is what my family and I eat on a regular basis. I am very excited to be guest posting today on BHG Delish Dish blog to share this delicious, easy-to-make weeknight dinner: Asian Sesame Chicken & Noodles:
I love making pasta recipes. There are literally endless combinations of ingredients you can come up with when preparing pasta meals. So far I’ve made and published over 40 pasta recipes on my blog – the best of which can be found here. I also love Asian-inspired dishes, which is why my recipe choice fell on these Asian Sesame Chicken & Noodles from Better Homes & Gardens enormous recipe archives.
The original BHG recipe is very good as-is, it hardly needs any changes. I only added some extra veggies and made simple substitutions, such as using ground ginger instead of fresh ginger (which I did not have), I also sauteed chicken on the stove top instead of using grilled chicken, and added toasted sesame seeds. I also included a gluten free option to this recipe.
And, here are the changes I made to the original BHG recipe:
- I used ¼ teaspoon of ground ginger instead of 1 tablespoon of fresh ginger (I did not have fresh ginger on hand).
- I used a little bit more green onions – 5 green onions, finely chopped while the recipe calls for 1/3 cup.
- I used 2 red colored bell peppers to add color to the dish!
- I added broccoli. I used about ½ pound of broccoli, cut into bite sized chunks. I added this sliced broccoli to the pot with boiling water and pasta at the very end, to blanch it for 1 minute. Then, I drained both the pasta and the broccoli and returned both back to the saucepan (step 2), and just followed the recipe from there.
- Instead of using grilled chicken, I sauteed finely sliced chicken breast on high heat in olive oil and salt and pepper. Depending on what you have available, use grilled chicken or saute it on the stove top like I did!
- I added 1 tablespoon of toasted sesame seeds at the very last step of the recipe.
If you want to make the original BHG recipe gluten free, do the following 2 substitutions:
- Use gluten-free brown rice fettuccine instead of regular, wheat pasta
- Use gluten-free soy sauce or gluten-free tamari sauce
What’s also nice about this recipe is that you can serve it either hot or cold (at room temperature) which makes it a great dish to make ahead, or even to bring to a party!
Asian Recipes, Chicken, Chicken & Pasta, Chicken Recipes, Delish Dish, Dinner, Pasta | Tags:
Asian, broccoli, chicken dinner, Dinner Recipe, gluten free, green onions, noodles, pasta recipe, vegetable
With the weather cooling down, I’m all about cozy-ing up with a hot bowl of pasta! Pasta to me will always be the perfect comfort food. So get comfy, tuck in, and get ready for some really incredible ways to celebrate that nip in the air.
I’m all about a creamy sauce on pasta. I cannot wait to try this Pasta with Pancetta and Vodka Sauce! Just a Taste’s Kelly says to not skimp on the vodka you use. Don’t cook with anything you wouldn’t drink!
What is your favorite dish to cozy up with? Let me know in the comments!
More from BHG.com:
If mealtime in your household involves the words “quick,” “easy” and “minimum mess,” then look no further than this 30-minute Chicken and Broccoli Stir-Fry starring tender diced chicken and fresh veggies tossed in a tangy ginger-soy sauce.
This meal-in-a-bowl has become a go-to in my weeknight repertoire. And not only does it fall under the “Fast and Flavorful” category, it can also be as healthy or as indulgent (read: noodles!) as you’d like. But before you fire up those flames, read on for my top tips for stir-frying success.
Standardize Your Sizes: The size of your ingredients plays an important role in how quickly and evenly they will cook. Put those knife skills to the test and aim to slice and dice each ingredient into equal-sized pieces.
Pick Your Pan: To wok or not to wok? That is the question. While a wok’s high sides will minimize any potential mess from the frequent stirring (hence, stir-frying), a sauté pan with 2- to 3-inch high sides will work just fine.
Cook, Remove, Repeat: The technique of stir-frying often involves cooking some ingredients, removing them from the pan, adding other ingredients, and then tossing it all together for the big finish. In this particular recipe, we stir-fry the broccoli and peppers, remove them, stir-fry the chicken with the sauce, and then add back in the veggies.
This method of preparation prevents varying ingredients from being overcooked or undercooked. By cooking the veggies, removing them, and then adding them back in at the end, we’re preserving their tender texture while avoiding a mushy mess.
Ready for a no-fuss meal that will make the most of all those leftover odds and ends in the fridge? Wok and roll with this quick and easy recipe for Chicken and Broccoli Stir-Fry.
- Kelly Senyei, Just a Taste
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Dinner, Quick and Easy Recipes | Tags:
Asian, broccoli, chicken, stir fry, stir fry recipes
When I am rushing to get things ready for a dinner party, I often want to make a couple sides that can be served at room temperature to save oven space and time at the last minute. I adapted this BHG broccoli recipe by adding chickpeas and feta – it’s a super easy (and very tasty) vegetarian side. I prefer my broccoli roasted because I love the crispy edges- I could eat this stuff like popcorn (well, almost!)
Roasted Broccoli with Chickpeas and Feta
- 1 pound broccoli, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/4 teaspoon coarse sea salt
- 1 (15 oz.) can of chickpeas (a.k.a. garbanzo beans)
- 1/2c crumbled feta
1.) Lay your broccoli florets on a baking sheet. Drizzle with 2 T of the olive oil and a pinch of sea salt. Roast at 450 degrees F for 10 to 15 minutes, until the edges become slightly brown and crispy.
2.) Let the broccoli cool for 5 minutes then combine in a bowl with the feta, drained chickpeas and remaining 1 T olive oil. Toss and salt to taste. Serve warm or at room temperature.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Hello! Katie Parker, Senior Digital Food Editor for BHG, joining the conversation. I hate wasting food and I recently nabbed a nifty tip from our Test Kitchen to capture every last bit of a stock of broccoli: Namely, use the stems. Stop making that face!, they really can be just as tasty as the hog-the-spotlight florets. I used my new method in our 4-star-rated Sesame Chicken with Broccoli for dinner last night.
Watch the 1-minute method for cutting and cooking broccoli (cough, cough, that’s me doing the voiceover…hi Mom!). The gist: Peel off those knobby pieces to get to the smoother stem. For me, this looked like:
To cook, toss the stems into a pan with some water for 3 minutes, then add the florets and continue on for 2 minutes more:
The rest of the recipe was Wok work. Cook your marinated chicken (you will LOVE the tangy-sweet smell from the honey-soy marinade!):
Set the chicken aside and cook yummy ginger, garlic, and green onions:
Then stir in chicken broth, soy sauce, smell-the-sweetness honey, cornstarch, rice vinegar, and chili paste. I plated without rice (and without sesame seeds, which were suspiciously unavailable at my local grocery store). I also like to eat with chopsticks when reasonable because it slows me down and helps me appreciate my dinner. And my crisp-tender broccoli florets and stems?—Perfection. Get the Sesame Chicken with Broccoli recipe here: http://www.bhg.com/recipe/sesame-chicken-with-broccoli-stir-fry/