Best Pan Steamed Chicken Broccoli Recipes

STEAMED CHICKEN AND BROCCOLI

Steps:

• Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
• wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
• Slice chicken breasts into halves or thirds and place over the vegetables.
• Salt and pepper the basket contents to taste.
• When the water is boiling, add the basket and cover tightly with a lid.
• After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
• Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

PAN-STEAMED CHICKEN + BROCCOLI

Steps:

• 1. Drizzle the sesame oil in a large non-stick frying pan and place over medium heat. Add the ginger and garlic and cook for about 30 seconds until fragrant. Add the chicken breasts in one layer to the pan. Let brown for about a minute on each side. Add the broccoli, tamari and chicken broth, reduce to a medium low heat and let simmer and steam for about 10-12 minutes until the broccoli is soft but still has some bite and the chicken is cooked all the way through. 2. Plate the chicken and broccoli, leaving the juices in the pan. Add the sesame seeds to the liquid and cook for another minute. Spoon the sauce over the chicken and broccoli and garnish with scallions and more sesame seeds as desired.

PAN STEAMED BROCCOLI

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

PAN-ROASTED BROCCOLI

Steps:

• Stir water, salt, and pepper together in small bowl, til salt dissolves.
• In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
• Don't stir for about two minutes until they get light browned.
• Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
• Add water spice mixture and cover pan with lid, cooking for two minutes.
• Uncover and cook until desired doneness.
• Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.