25 November 2011

Chicken & Broccoli Stir-Fry

When I have an Italian food overload, I crave for Asian food.  I can only count with my fingers what Asian food are palatable for my kids and husband.  This one is one of them.  Believe it or not, true to his strange tastes, Riccardo is one of the very few kids I know who loves broccoli (and cauliflower and broccoli rabe).   I only succumbed to these green florets when I was over 21.   After all, broccoli and kids never went well together.   Fortunately, my son's choice of vegetables is far healthier than mine when I was his age.

Like any Asian food, I always accompany it with white rice.  Savory Asian flavors call for its blander taste.  I grew up eating rice three times a day.  For that I can relate to how my husband grew up with at least a plate of pasta a day.  Back in the days, a day without rice was unimaginabile just like the absence of pasta in our household now.

I used the liquid ingredients that I always keep at home.  I alway make sure that I have soy sauce, sesame oil & teppanyaki sauce in the cupboard.  If you don't have teppanyaki sauce, don't fret, just leave it out.  It gives the dish a bit of sweetness so just put a bit of sugar in its place.  

I reserve my perfumed Thai rice with the Asian dishes I prepare but if I don't have any, I use the Italian Arborio or Carnaroli.   Basmati is also perfect. 

This is a very healthy dish that's quick & easy to do.  Enjoy!

Chicken & Broccoli Stir-Fry

Serves 4

  • 300 g. chicken , white meat, sliced into strips
  • 1 head broccoli, about 500 g., florets separated
  • 1 tbsp. sesame oil
  • extra virgin olive oil
  • 6 tbsp. soy sauce
  • 6 tbsp. teppanyaki sauce
  • 1 lime, halved, juice squeezed
  • 3 tbsp. port
  • 1/4 cup water
  • salt & pepper
  • 1 clove garlic, crushed
  • 1 white onion, chopped
  • 1 spring onion, chopped
  • 2 tbsp. fresh ginger, chopped finely
  • 1 big tomato, quartered or a handful of cherry tomatoes, halved
  • 1 carrot, julienned
  • 2 cups white rice
  • black sesame seeds

  1. Marinate chicken strips in a marinade of 4 tbsp. soy sauce, 4 tbsp. teppanyaki sauce, juice of half of the lime, sesame oil, port & pepper.  Leave for about 20 minutes at room temperature.
  2. Drain chicken.  Keep marinade for later use.  Saute' chicken in a saucepan with extra virgin olive oil.  Brown them.  When they are brownish, take them away from the pan and keep them in a bowl.
  3. In the same saucepan, saute' garlic.  When it turns golden, add onions and ginger.  After tossing for 3 minutes, add tomatoes.  Toss for about 3 minutes.  Add carrots & broccoli.  Toss for 10 minutes.
  4. Put back the chicken plus the marinade.  Add the remaining 2 tbsp. soy sauce, 2 tbsp. teppanyaki sauce, juice of the other half of the lime and water.  Simmer and cover on low fire for 15 minutes or until vegetables become tender.  
  5. If the sauce dries up, add some water. 
  6. Serve with white rice sprinkled with black sesame seeds. 


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