Chicken and Broccoli Recipe

Looking for a quick, healthy, and delicious meal? This Chicken and Broccoli recipe is a go-to option that’s not only easy to prepare but also packed with flavor and nutrition. Tender chicken, crisp broccoli, and a savory sauce come together in this classic stir-fry dish. Let’s get started on creating this satisfying meal.

Ingredients You’ll Need:

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper

For the Stir-Fry:

• 2 tablespoons vegetable oil (for cooking)
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch (to thicken the sauce)
• Salt and pepper to taste
• Cooked rice for serving

Step-by-Step Instructions:

Step 1: Marinate the Chicken

1. In a bowl, combine the sliced chicken breasts with soy sauce, rice vinegar, cornstarch, sesame oil, and black pepper. Toss to coat the chicken evenly. Allow it to marinate for about 15 minutes.

Step 2: Blanch the Broccoli

1. In a pot of boiling water, blanch the broccoli florets for about 2-3 minutes until they turn bright green. Drain and set aside.

Step 3: Cook the Chicken

1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken to the skillet, spreading it out in an even layer. Cook for 2-3 minutes per side or until it’s cooked through and lightly browned. Remove the chicken from the skillet and set it aside.

Step 4: Prepare the Sauce

1. In the same skillet, add another tablespoon of vegetable oil if needed.
2. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
3. In a separate bowl, whisk together the chicken broth, oyster sauce, soy sauce, and cornstarch.
4. Pour the sauce mixture into the skillet and bring it to a simmer. Cook for 2-3 minutes until the sauce thickens.

Step 5: Combine and Serve

1. Return the cooked chicken to the skillet and add the blanched broccoli.
2. Toss everything together in the sauce until it’s well coated and heated through.
3. Season with salt and pepper to taste.
4. Serve the Chicken and Broccoli over cooked rice.

Why You’ll Love This Dish:

This Chicken and Broccoli stir-fry recipe is a winner for several reasons:

• It’s a wholesome and well-balanced meal with lean protein from the chicken and plenty of vitamins and fiber from the broccoli.
• The homemade stir-fry sauce is flavorful without being overly salty, allowing the natural tastes of the ingredients to shine through.
• You can customize the dish by adding other vegetables like bell peppers, carrots, or snap peas.
• It’s a quick and easy meal that can be ready in under 30 minutes, making it perfect for busy weeknights.

Enjoy this Chicken and Broccoli dish as a satisfying and nutritious meal for yourself and your loved ones. It’s a tasty way to get your veggies and protein in one delicious bite.

Source: omnivorescookbook.com

Yield: 4

Hearty Cheddar Garlic Herb Potato Soup

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Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food, combining the richness of cheddar cheese, the aromatic flavor of garlic, and the earthiness of fresh herbs with the satisfying texture of potatoes. This soup is perfect for any season, offering warmth on a cold day and a delightful meal on a cool evening. Let's explore this delicious recipe and see how you can make it at home.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• SOUP:
• 4-5 medium organic russet potatoes, peeled + cubed (You can also use Yukon potatoes)
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ red onion, chopped
• 6 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 Tbsps white cooking wine (You can use additional veggie stock, instead)
• 4 cups organic vegetable stock/broth
• 1 cup organic heavy cream (See Notes!)
• 1-2 cups freshly-grated Sharp cheddar (See Post for other Cheese options!)
• 1 cup kale, chopped (optional)

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, garlic powder, oregano, parsley, thyme, and basil, stirring until combined.

• Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 Tbsps of flour mixed with water into the soup to thicken.

• Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.

• Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.

Notes

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SLOW COOKER OPTION:To make this potato soup in the slow cooker, simply sauté garlic and onions before adding everything (besides the heavy cream and cheese---save those for the last few minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. 
• SPICES/HERBS:If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• VEGAN OPTION:To make this soup vegan, be sure to substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds.