how to make Chicken and Broccoli with Crispy Noodles recipe At Home

Hello friends,we are right back with new dish with Fantastic taste for you.i'm sure you will enjoy this recipe at your home.I hope you will follow the guidelines for making this recipe as given follows and wish you all the best for your cooking at your home and respond me about your dish.

Ingredients To Add in Chicken And Broccoli recipe

• 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon grated peeled fresh ginger
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup vegetable oil
• 4 ounces thin rice sticks or rice noodles
• 1 1/2 pounds broccoli (1-2 heads), cut into small florets, stalks reserved for another use
• 1/2 cup skinless almonds or raw cashews
• 3/4 cup kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar
• 3/4 cup Chicken Stock , plus more if needed

Method To Make Chicken And Broccoli Recipe At Home

• In a large bowl, whisk together the sherry and cornstarch. Add the ginger, then add the chicken pieces and stir to coat. Set aside.
• Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer. The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start. Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil. They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels. Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked.
• Pour off all but 2 tablespoons of the oil and return the pan to the heat. When the oil is shimmering, add the chicken, broccoli, and almonds and cook, stirring frequently, until the chicken is lightly browned all over, about 3 minutes.
• Add the kecap manis and chicken stock and bring to a boil, stirring. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the broccoli is tender, 3 to 4 minutes; add a little more stock if the mixture becomes too dry.
• Divide the chicken and broccoli among the plates, top with the crispy noodles, and serve.

Broccoli, Bacon and Cheese Soup

Broccoli, Bacon & Cheese Soup

Ingredients

• 4 -5 c broccoli florets
• 5 slices of bacon
• 1 medium onion, chopped
• 1 shallot, chopped
• 2 1/2 c - 3 1/2 c shredded cheese (I use a Mexican blend)
• 2 c whole milk
• 1 c half and half
• 3 Tbls flour
• 2 Tbls butter
• 1 14 oz can low sodium chicken broth
• salt and pepper to taste

Instructions

• To start, slice some bacon into small pieces.
• Saute the bacon in a large, deep skillet until nicely browned. Remove with a slotted spoon. Reserve 2 Tbls of bacon drippings and remove the rest.
• Dice up the onion and shallot. I ended up with about 1 cup total.
• Add the butter to the bacon drippings and let it melt. Add in the onion and shallot.
• Cook for several minutes until translucent.
• Add the flour and combine well. Let this cook for a minute or two to cook out the raw flour taste.
• Add in the chopped broccoli and remaining ingredients except for the cheese.
• Let the soup come to a simmer and then cover with a lid.
• The soup needs to simmer for about 25-30 minutes - just until the broccoli is nice and tender.
• Go ahead and turn the heat off. Now comes some more delicious flavor - the CHEESE! Depending on how ooey-gooey you like your soup to be you can add in more. I'd suggest starting with 2 cups and then adding in 1/2 cup increments till you reach your desired cheesiness. Mix the cheese in until it's melted into the soup.
• If you like your soup chunky, you're done! If you like a more creamy, consistent texture, use an immersion blender of a blender to get your desired consistency. I used my blender and did it in two batches.