Not too long ago, my brother mentioned that I don’t post enough “main” dishes on the blog. I took a step back and realized that he was right. He made me realize that I seem to share recipes for the occasional treats or indulgences, and rarely the regular day-to-day meals. My goal for the coming year is to focus more on daily meals, including traditional Pakistani fare.
Coming to this recipe, it’s a delicious and healthy meal that comes together very quickly. I adapted it from here based on dietary restrictions, and it’s a meal I come back to time and time again.
Chicken and Broccoli Stir-Fry
Yield: 4 Servings
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch, divided
- 1 tablespoon ginger-garlic paste, divided
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red chili flakes, optional
- 1/3 cup water
- 3 tablespoons neutral flavored oil, divided
- 3 cups broccoli florets
- Salt, to taste
- Ground black pepper, to taste
- Sliced green onions, for garnish
In a bowl, combine chicken, sugar, 1 teaspoon cornstarch, ginger-garlic paste, soy sauce, sesame oil, red chili flakes, and salt. Marinate at room temperature for 15 minutes.
In a small bowl, combine remaining cornstarch and water and set aside.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and heat. Add broccoli, remaining ginger-garlic paste, 2 tablespoons water, salt, and pepper. Stir-fry until the broccoli is bright green and crisp, about 2 minutes. Transfer to a plate and set aside.
Heat skillet over high heat again and add remaining 2 tablespoons oil. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes. Add broccoli and cornstarch mixture, bring to a boil and remove from heat. Garnish with green onions.
This Ramadan we’re having a handful of some of the interwebs (and mine) favorite bloggers share some yummies. We’re starting this party off with Sarah of Flour & Spice, and she is sharing something that is sure to be a hit with everyone!
Some background first- Sarah and I “met” a few years ago, and since then she has become a very close friend. She is my foodie spirit animal. She’s become one of those friends that you turn to for advice or just a good catch-up session. She recently revamped her site, and taking a quick look will give you a good idea of just how she rolls 😉
Hello and Salam to all your amazing readers of My Ninja Naan! I am Sarah from over at Flour & Spice and it is wonderful to be here. Henna is a dear friend so although this is the first time I am ‘guest posting’ here to me it feels like going to the kind of friends house where you take your shoes off and comfortably sprawl on the couch as if you were at your own place and not someone else’s. She just makes me feel like we have been buddies from birth. Desi peeps will know there is an expression I really wanted to use there and didn’t 😉
Sometimes I like to class it up.
Speaking of changing things up, for those of us observing the month of Ramadan we may try and resist it and we definitely try and moderate it but there is something about fried food that becomes so appealing at ‘iftaar’ time. I don’t know if it’s the memory of bygone iftars or if it comes from a standalone craving that we have at the end of our fasts, but if I don’t fry something up there seems to be more than a little disappointment in the air. These simple corn fritters are such a fan way of mixing things up – all it takes is some simple ingredients and you have something light and sweet and spicy at the same time that is a nice change from the usual pakoras (chickpea flour fritters). These come together quickly and you can refrigerate the batter until needed, just mix well before frying. I adore these with some sriracha or sambal oelek but you are welcome to dip it in your condiment of choice.
Yield: 12-16 depending on size
1 cup fresh corn
¼ cup chopped scallions (green onions)
2-3 finely diced chillies
½ cup cornstarch
2 tablespoons flour
½ tsp baking soda
1 tablespoon soy sauce
Pinch of salt (or a lug of fish sauce – yum)
Pinch of pepper
Pinch of cayenne/ red chilli powder
1-2 tablespoons of cold water
Combine 1 tbsp of the water and all the remaining ingredients except corn in a bowl and mix till smooth. Stir in the corn. Add a little more water if needed so that you can easily drop the batter from a spoon. Heat oil in a frying pan and shallow fry a generous tablespoon of the batter for two minutes on each side on medium heat. Best when hot and served with a spicy condiment (IMHO).