Tuesday, January 29, 2013

Chicken and Broccoli Stir-fry with Weekend Review

I just had a wonderful weekend surprise. My favorite person in the world (FPITW) was able to ride into town Friday with a friend and hang out with me all weekend. Not much cooking went on. Instead we had a great po-boy, our first crawfish of the year, and just lots of fun. 

We went to Kim's Seafood in Bossier City, LA. There, it is all about the bread. It has to be the best french bread in the area. We shared a Roast Beef Po-boy and a Catfish Po-boy. Both were delicious, but I think any Po-boy made on that bread is going to be great. 

We also went to Shaver's for crawfish. They were very good. It is early in the season and they are a little small and have a soft shell. But that makes them easy to peel. Shaver's does a great job with the seasoning and everyone is so friendly there. We always go back. 

So what did I cook this week? I did make a stir-fry mid week that I have not shared with you yet. So I will tell you all about it below. I also made a Thai meal for Mom, Dad and Sister Sunday night. I made Pork Noodle Salad and Chicken Basil Cashew again. That Pork Noodle Salad is addictive. I could make it again right now.

This Chicken and Broccoli Stir-fry is also a great recipe. I borrowed the sauce from a Weight Watchers recipe for Kung Pao Shrimp. The original recipe called for rice wine. I did not have rice wine so I substituted marsala. In my opinion dry sherry, marsala and rice wine smell similar. It went together so fast and has a great balance of spicy, sweet and salty. I love the ginger too. If you are not a huge ginger fan you may want to use less. It makes a lot of sauce so you may want to make some rice to absorb the yummy sauce. Will definitely make this one again, after I do the Pork Noodle Salad yet again. LOL!!!

Chicken and Broccoli Stir-fry
Makes: 4 servings


3/4 cup low-sodium chicken broth
1/4 cup marsala wine
2 Tbsp reduced sodium soy sauce
2 Tbsp honey
1 Tbsp chili-garlic sauce
1 Tbsp cornstarch
1 tsp sesame oil
2 tsp canola oil
1 lb boneless skinless chicken breast, sliced
3 scallions, sliced
2 Tbsp fresh ginger, minced or grated
2 garlic cloves, minced or grated
2 broccoli crowns, broken into florets
1 (8 oz) can bamboo shoots, drained


Combine the broth, marsala, soy sauce, honey, chili-garlic sauce, cornstarch and sesame oil in a bowl and set aside.

Heat a nonstick wok or a large deep skillet over medium-heat heat. Swirl in canola oil, then add chicken. Stir-fry until chicken in cooked on all sides; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the chicken. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays Stir-Fry


  1. Know what I like best about this? (Well, I mean besides the po boys and crawfish.) That your stir fry makes a lot of sauce. Most Asian style recipes don't for our taste--being people who love rice and gravy. It's nice to find a saucy recipe!

    Thanks for linking up this week, Denise! Hope you have a great weekend.

  2. I made this last night. And it was absolutely delicious! I will cook this again next week for our family dinner. By the way, I also saw a great site about stir fry recipe, just Click Here to visit!


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