Chicken and Broccoli

Chicken and Broccoli is one of the most popular take-out dishes and it's no wonder, the stuff is delish!  Wanna make it at home?  Here's a simple recipe you can throw together in no time.  It's sure to become a family favorite! 

Start by marinating the chicken - combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch.  Also, in a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch.  Set both aside until needed. 

In a very large skillet, heat half the oil with the remaining garlic and ginger.

Saute over medium-high heat for about a minute or until fragrant.

Add the broccoli and chicken stock to the pan.

And add salt, pepper, and crushed red pepper flakes (optional).  Stir often until the broccoli is cooked to your desired doneness - we like it tender, but still a little crisp.

Remove broccoli and any remaining chicken stock from the pan; set aside.

In the same pan, heat the remaining oil.

Add the chicken and all the marinade.

Stir occasionally until the chicken is cooked through, about 10 minutes.

Return the broccoli and chicken stock to the pan.

Stir everything together.

Time to add the cornstarch mixture, but first give it a good stir.

Add cornstarch slurry to the pan and bring mixture to a boil, stirring constantly until pan juices thicken.  Serve immediately over rice or noodles.

Items used to make this recipe:

(affiliate links)

• very large, good quality nonstick skillet http://amzn.to/2yvJ8L6

• end-grain cutting board http://amzn.to/2fRWg1S

• my favorite knife http://amzn.to/2fPODsN

• magnetic measuring spoons http://amzn.to/2fZYcJn

• silicone spatula http://amzn.to/2xn3QYG

• bamboo chopsticks http://amzn.to/2fYKlD8

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Chicken and Broccoli

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces

• 4 scallions, sliced

• 3-4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and grated (or 1 tablespoon of ginger paste)

• 1 tablespoon soy sauce

• 2 tablespoons granulated sugar

• 1 tablespoon plus 1 teaspoon cornstarch, divided

• 1/2 teaspoons kosher salt

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon sesame oil

• 4 tablespoons peanut or canola oil, divided

• 5-6 cups broccoli florets

• 1/2 cup chicken stock

• 2 pinches of kosher salt

• 1 pinch of ground black pepper

• optional: a pinch or two of crushed red pepper flakes

Directions

Marinate the Chicken:

1. In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch; set aside.

Prepare the Slurry:

1. In a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch; set aside.

Cook the Broccoli:

1. In a large non-stick skillet, heat 2 tablespoons of oil and cook the remaining garlic and ginger over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it's crisp tender; remove broccoli and pan juices from skillet and set aside.

Cook the Chicken:

1. In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.

Assemble the Dish:

1. Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch mixture and pour into the skillet; bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of chicken stock. Serve over rice.

Copycat Taco Bell Crunch Wrap Supremes

One of my kiddos is crazy about Taco Bell’s Crunch Wrap Supremes.  So crazy about them that I felt the need to get one to see what all the fuss was about.  I have to admit, it was super delicious so I decided to come up with a homemade version which has quickly become a family favorite... and the kid that started it all thinks they're even better than the original.  Decide for yourself.

To make these, you'll need 12-inch mega burrito-sized soft flour tortillas and 6-inch crispy corn tostadas.  I was able to find both at a local Hispanic grocery store.

To assemble these delicious crunch wraps, have ready 12-inch "mega" burrito size soft flour tortillas…

6-inch crispy corn tostadas…

Yummy salsa con queso (cheese sauce with salsa)…

And seasoned taco meat.

Start by spreading the salsa con queso in the center of the flour tortilla.

Top with taco meat.

Cover the meat with a crispy corn tostada.

Now schmear on a little sour cream.

Add shredded lettuce.

And lastly, a healthy dose of diced tomatoes.

Now we fold.

And fold and fold, for a grand total of 6 folds.

Until it looks like this. Hungry yet?

Toast the crunch wrap in a hot skillet, folded side down.

I like to weigh down the drunch wrap with another skillet. When sufficiently toasted, flip and toast the other side.

Ta-da!

Enjoy!

Items used to make this recipe:

(affiliate links)

• cast iron skillets https://amzn.to/32Y1n7W

• 12-inch flour tortillas https://amzn.to/2LLVANE

• 6-inch crispy corn tostadas https://amzn.to/2JZsKaw

• taco seasoning https://amzn.to/30Xp1zK

• salsa con queso https://amzn.to/32ZFEgf

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Copycat Taco Bell Crunch Wraps

serves 8

Printable Recipe

Ingredients

• 8 mega burrito size soft flour tortilla (12-inch diameter)

• 1 cup Tostitos jarred Salsa con Queso (medium)

• 1 pound seasoned taco meat (recipe below)

• 8 crispy corn tostada (6-inch diameter)

• 1 cup sour cream

• 1 cup shredded iceberg lettuce

• 1 cup diced roma tomatoes

Directions

1. Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.

2. Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes.

3. Now it's time to fold the crunch wrap - starting at the 12 o'clock position, grab the flour tortilla at the perimeter and fold it over until it reaches the center of the tomato layer; repeat at the 2, 4, 6, 8, and 10 o'clock positions until you've gone around the entire perimeter of the tortilla and have a total of 6 folds - all the contents should be enclosed inside a hexagon shaped package.

4. Heat a large cast iron skillet and spritz it with a little nonstick cooking spray.

5. Toast the crunch wrap, folded side down, in the cast iron skillet, weighing it down with another cast iron skillet.

6. When the first side is toasted well, flip it over and toast the second side. Serve hot.

Note

• Sometimes I add a little extra cheese on top of the tomato layer.  The hubs really likes them that way.

Seasoned Taco Meat

Ingredients

• 1 pound of ground beef, cooked and drained

• 1/4 cup taco seasoning mix (or use the recipe below)

• 3/4 cup water

Directions

1. Add taco seasoning mix and water to 1 pound of cooked and drained ground beef; heat until it bubbles, then reduce heat to low simmer for 10 minutes.

Taco Seasoning Mix

makes approx 1/4 cup - enough to season 1 pound of cooked ground beef

Ingredients

• 1 tablespoon all purpose flour

• 1 tablespoon cornstarch

• 1 tablespoon dried onion flakes

• 1 teaspoon beef bouillon granules or beef soup base

• 1 teaspoon garlic salt

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1/2 teaspoon onion salt

• 1/4 teaspoon Cayenne pepper

• 1/4 teaspoon granulated sugar

Directions

1. Combine together and mix well.