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Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen.

Chicken and Broccoli Stir Fry

chicken and broccoli stir fry

Main | November 20, 2017 | By

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Turkey on the brain? Maybe another poultry is in the cards this week before the big Turkey Day. Here’s a healthy, 30-minute Chicken and Broccoli Stir Fry recipe created by Sara, with Dinner at the Zoo, that won’t take up all of your precious time during this frantic week of cooking! It’s got just a handful of simple ingredients that complete this dish. Sara says: The key ingredient to the sauce is oyster sauce, which can be found in most grocery stores. It adds a complex flavor that really works well with the other components of the dish. You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! Serve with white or brown rice, of course!

ginger garlicGinger and garlic are so flavorful in this Chicken and Broccoli Stir Fry. We like to use locally grown ginger from the farmer’s market.

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Chicken and Broccoli Stir Fry
 
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breast, cut into 1 inch pieces
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms (if you don't like mushrooms you can add more broccoli instead)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • ¼ cup oyster sauce
  • ¼ cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
Instructions
  1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  2. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  3. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  4. Serve immediately, with rice if desired.

If you liked this recipe, try our Stir-Fry Beef with Green Beans & Mushrooms

stir-fry beef green beans mushrooms

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  oyster saucesoy saucesesame oil

Nuoc Cham Dipping Sauce

nuoc cham

Dips & Sauces | November 19, 2017 | By

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Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce. This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it! Easy to prepare, you can whip this up in about 10 minutes!

nuoc chamVietnamese Nuoc Cham dipping sauce is so colorful and flavorful!

nuoc cham dipping sauceThis Vietnamese dipping sauce is so easy to make, you will use this versatile sauce with so many Asian dishes.

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Nuoc Cham Dipping Sauce
 
Author:
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime zest plus juice from 1 lime
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 large shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons brown sugar
  • Pinch Kosher salt
Instructions
  1. In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks or freeze for up to six months. Makes a great dipping sauce for Asian dishes.

If you liked this recipe, try our Thai Basil Mint Cilantro Pesto

Thai Basil Mint Cilantro Pesto

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 sambal oelekfish sauce