Help me with my stir fry chicken tonight :)?

I've got some chicken, frozen broccoli, onion and Lawry's sesame ginger marinade for dinner tonight. I'd like to stir fry it all in a wok, but I'm a little uncertain on how to go about doing it. Should I boil the chicken in water first? Should I thaw the broccoli before I cook it, or just throw it in frozen? If anyone can help give me a how-to guideline I would really appreciate it :) Thanks in advance :)Help me with my stir fry chicken tonight :)?
Cut the chicken into strips and stir fry in some oil for a couple mins, until turning golden on outside. Remove from pan with slotted spoon and place on a plate. Put in the vegetables and stir fry for a min until they are breaking up slightly. Add the chicken and the marinade and stir fry until the veggies are cooked and the sauce has thickened a bit. Should take 15 mins max to make this entire meal.Help me with my stir fry chicken tonight :)?
put some oil into your wok (like 2-4 tablespoons) and throw in your chicken that has the marinade on it. let that cook for a few minutes until it starts too look cooked. Then add in your veggies (broccoli can just be frozen) cook it all up until everything is nice and hot. Serve over some steamed rice and it should be yummy
you should grill the chicken with salt and garlic (if you like garlic) and then add to the stir fry. The vegetables should be done by the time you mix them with the chicken.

Add some carrots and red peppers to give it a nice colorful look.

Pour some soy sauce and enjoy!
The point of a stir fry is putting eveything in the same pan/wok :).



Stir fry the (raw) chicken first, in a little olive oil, until white on the outside at least. Brown the (peeled and chopped) onion next. The broccoli (thawed) should go next - you want it crunchy, not frozen, not soggy. Allow everything to cook through for a good few minutes - make sure the chicken is white all the way through. Boil your noodles or rice and strain. Add to the wok.

The marinade should go last, don't leave it on for too long as any sugar in it could burn! Just let it coat everything and warm a little.



And enjoy !
Erin is right, the veggies can be frozen, but the chicken needs to start first....make sure you marinate the chicken at least 30 minutes before, but if you are home now, go ahead and marinate it now.....if you want to use extra marinade as a sauce do NOT use the leftover that the chicken was in, pitch that and use new as a sauce.
I have never used the Lawry's that you have, but here is how I make my stir fry.



Cut the chicken into strips, and place them in a bowl. Next, you can add some garlic, gingerand egg white and corn starch. the egg white and corn starch are what gives the chicken the texture you are used to in chinese take out. That is also the time you might want to add some of you Lawry's. Let this marinate a few minutes. Heat your wok and add oil. cook your onions in the wok and remove. Do the same with the broccoli (thawed) and remove. Finally, cook the chicken in the wok, return the veggies to it. Add a little broth or some more of your Lawry's and heat through. Serve it over rice and dig in.
Stir Fry Of Broccoli %26amp; Chicken

Serving Size : 4 Preparation Time :0:00

Categories : Chinese Chicken



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Skinned %26amp; Boned Chicken

And Cut Into 1/4 in. Thick

Breasts -- Trimmed

Slices

6 cup Broccoli Florets (From About

2 lg Cloves Garlic Minced

2 pound Broccoli

1/2 teaspoon Dried Thyme (Crumbled)

2 lg Red OR Green Peppers

1 teaspoon Dried Basil Crumbled

Quartered Lengthwise %26amp; Cut

1/2 teaspoon Freshly Ground Pepper

Cross-Wise Into 1/8 Inch

1/2 teaspoon Salt

1 Wide Strips

4 tablespoon Freshly Grated Parmesana

1 lg Onion Halved Lengthwise



Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic %26amp; Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil %26amp; Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper %26amp; Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover %26amp; Steam 2 Min. Stir in Chicken. Cover %26amp; Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover %26amp; Increase Heat %26amp; Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.

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CHICKEN AND BROCCOLI PASTA DIJON





Serving Size : 4 Preparation Time :0:00

Categories : Pasta Poultry



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb Mostaccioli or Penne

-OR other medium pasta

-shape, uncooked

8 oz Boneless chicken breast

- (without skin)

- cut into 1-inch pieces

1/2 ts Salt

1/4 ts Freshly ground black pepper

2 Garlic cloves -- minced

2 ts Vegetable oil

3 c Broccoli florets

1 lg Red bell pepper -- cut into

- short, thin strips

1/2 c Low-sodium chicken broth

12 oz Evaporated skim milk

1 tb Cornstarch

3 tb Dijon mustard



Prepare pasta according to package directions. While

pasta is cooking, toss chicken with salt, pepper and

garlic. Coat a large non-stick skillet with cooking

spray; place over medium-high heat until hot. Add

chicken mixture; stir-fry 4 to 5 minutes or until

chicken is cooked through. Remove chicken from skillet

and place in a medium bowl.



Add broccoli, red pepper and chicken broth to skillet.

Cover; simmer over medium heat 5 to 6 minutes or until

vegetables are tender-crisp. Transfer to bowl with

chicken. In a small bowl, combine 1/4 cup of the milk

with cornstarch, mixing until smooth. Add to skillet

with remaining milk; bring to a boil, stirring

constantly. Reduce heat; stir in mustard. Stir in

reserved chicken mixture.



When pasta is done, drain well. Toss with chicken

mixture. Serve immediately with additional freshly

ground pepper, if desired.

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SZECHUAN-STYLE CHICKEN AND BROCCOLI



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chinese Beef

Chicken



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chicken breasts* -- split; boned and ski

1/3 cup PACE picante sauce

20 milliliters Garlic -- minced

2 tablespoons Soy sauce

1 tablespoon Ginger -- shredded

1 tablespoon Water

1 tablespoon Cornstarch

1 1/2 cups Broccoli flowerets

1/2 teaspoon Sugar

1 Red pepper

3 tablespoons Vegetable oil

1 Onion -- thin wedges



(We use much less meat than this; either 1 whole chicken breast or 1/2 lb.

ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine

picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside.

Heat 2 T. of the oil in wok or large skillet over medium high heat. Add chicken

and stir-fry 3 to 4 minutes or until cooked through.

Remove with slotted spoon. Add remaining oil onion, garlic and ginger to

skillet; stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or

until vegetables are crisp-tender. Add chicken and picante sauce mixture;

stir-fry about 1 minute or until sauce thickens.



I don't cook the meat and vegetables separately. It takes a little longer,

but there are less dishes to wash and you only need 2 T. oil. I cook the

garlic and ginger for a few seconds before throwing the meat in.

I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a

one at a time, stirring 5 or 6 seconds between each addition. I cook everything

for 5 or 6 minutes, stirring, of course. Then I pull everything up on the sides

of the wok and pour the sauce in the center, stirring the sauce until

thickened. Then I stir everything together for a minute or two. It's done. I

use high on my stove when cooking with my wok on a fire-ring. This is easy and

delicious and lower in sodium than many of the bottled sauces.