Type what you have

Ingredients

• ✓ broccoli
• sesame oil
• hoisin sauce
• soy sauce
• chili oil
• garlic powder
• red pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
3. 3 Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

By Chef Mo

Ingredients

• ✓ broccoli
• butter
• brown sugar
• soy sauce
• white vinegar
• black pepper
• garlic
• cashew

Instructions

1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

Ingredients

• ✓ broccoli
• parchment paper
• shrimp
• garlic
• sesame oil
• ginger
• soy sauce

Instructions

1. 1 Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
2. 2 Divide broccoli and shrimp evenly on one-half of each sheet near crease.
3. 3 Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
4. 4 Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
5. 5 Bake 13 to 15 minutes or until shrimp is done.
6. 6 Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ broccoli
• olive oil
• garlic
• chile pepper
• kale
• sun-dried tomato
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ broccoli
• beef sirloin
• chicken bouillon granules
• white sugar
• ginger juice
• water
• cornstarch
• vegetable oil
• ginger root

Instructions

1. 1 Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
2. 2 Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
3. 3 Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
4. 4 Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
5. 5 Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

By Xiao Yangju

Ingredients

• ✓ broccoli
• peanut butter
• soy sauce
• black vinegar
• white sugar
• sesame oil
• udon noodle
• shrimp
• peanut

Instructions

1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Ingredients

• ✓ broccoli
• ground pork
• onion
• carrot
• rice vinegar
• ketchup
• white sugar
• soy sauce
• green bell pepper

Instructions

1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Ingredients

• ✓ broccoli
• soy sauce
• white sugar
• cornstarch
• turkey
• vegetable oil
• carrot
• chicken broth
• onion
• mushroom

Instructions

1. 1 Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
2. 2 Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
3. 3 Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

By BunnyBaker

Ingredients

• ✓ broccoli
• hoisin sauce
• brown sugar
• soy sauce
• applesauce
• pork loin
• cornstarch
• peanut oil
• sesame oil
• ginger root

Instructions

1. 1 Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
2. 2 Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
3. 3 Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

By Jenny G

Ingredients

• ✓ broccoli
• soy sauce
• ginger
• all-purpose flour
• chicken broth
• water
• vegetable oil
• green bell pepper
• carrot
• mushroom

Instructions

1. 1 Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
2. 2 Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
3. 3 Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.

By Natasha Kay

Ingredients

• ✓ broccoli
• butter
• pork loin chop
• green onion
• carrot
• egg
• rice
• pea
• soy sauce
• garlic powder
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes.
3. 3 Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set.
4. 4 Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger.
5. 5 Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy!

By Olies

Ingredients

• ✓ broccoli
• baby bok choy
• vegetable oil
• ginger
• shrimp
• zucchini
• soy sauce
• sweet vermouth
• brown sugar
• rice vinegar
• cornstarch

Instructions

1. 1 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
2. 2 Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
3. 3 Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
4. 4 Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

By Marcia

Ingredients

• ✓ broccoli
• vegetable oil
• onion
• garlic
• curry powder
• cumin
• salt
• black pepper
• asparagus
• water
• shrimp

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
2. 2 Stir curry powder, cumin, salt, and pepper into onion mixture. Add asparagus and broccoli to the skillet, pour water over vegetables, and cook until slightly tender, 4 to 5 minutes.
3. 3 Stir shrimp into vegetable mixture; cook and stir until they are bright pink outside and no longer transparent in the center, about 5 minutes.

By kellewic

Ingredients

• ✓ broccoli
• steak sauce
• soy sauce
• rice wine vinegar
• brown sugar
• sesame oil
• onion
• ginger root
• beef sirloin steak
• mushroom
• garlic

Instructions

1. 1 Mix steak sauce, soy sauce, rice wine vinegar, and brown sugar together in a bowl until sauce is smooth.
2. 2 Heat sesame oil in a wok or large skillet over high heat; saute onion and ginger over medium-high heat until onion is lightly browned, 2 to 3 minutes. Add steak, broccoli, mushrooms, and garlic; cook, stirring occasionally, until steak is cooked through and vegetables are soft, about 8 minutes.
3. 3 Pour sauce over steak mixture; cook and stir until evenly coated, about 2 minutes.

By Cody Tilberry

Ingredients

• ✓ broccoli
• whole wheat rotini pasta
• sesame oil
• soy sauce
• balsamic vinegar
• white sugar
• sesame oil
• carrot
• red bell pepper
• shiitake mushroom
• edamame
• cashew nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. 2 In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. 3 Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

By DVDANDV

Ingredients

• ✓ broccoli
• cornstarch
• chicken broth
• soy sauce
• cooking spray
• chicken breast
• celery
• pepper
• carrot
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. 2 Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
3. 3 Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through, 5 to 10 minutes. Serve the chicken mixture over the rice.

Ingredients

• ✓ broccoli
• rotelle pasta
• chicken breast
• vegetable oil
• salt
• carrot
• mushroom
• cauliflower
• water
• green onion
• soy sauce
• sesame oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
2. 2 In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
3. 3 Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
4. 4 Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

By Charee Peck

Ingredients

• ✓ broccoli
• vegetable oil
• ginger root
• garlic
• cornstarch
• carrot
• snow pea
• green bean
• water
• soy sauce
• onion
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
3. 3 Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
4. 4 Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
5. 5 Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
6. 6 Serve hot and enjoy!

By veggigoddess

Ingredients

• ✓ broccoli
• chicken breast
• soy sauce
• sherry
• cornstarch
• vegetable oil
• zucchini
• green bell pepper
• garlic
• chicken broth
• vegetable oil
• green onion

Instructions

1. 1 Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
3. 3 Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

By Michael Scovetta

Ingredients

• ✓ broccoli
• soy sauce
• rice wine vinegar
• cornstarch
• sesame oil
• pork tenderloin
• red chile pepper
• garlic
• onion
• green bell pepper
• bok choy leaves
• bok choy stalks
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
3. 3 Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
4. 4 Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
5. 5 Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
6. 6 Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
7. 7 Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

By EACline

Ingredients

• ✓ broccoli
• water
• white rice
• soy sauce
• peanut butter
• white wine vinegar
• cayenne pepper
• olive oil
• chicken breast
• garlic
• ginger root
• green onion
• peanut

Instructions

1. 1 Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. 2 Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. 3 Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
4. 4 Serve chicken-broccoli mixture over cooked rice.

By Nimitz

Ingredients

• ✓ broccoli
• water
• soy sauce
• brown sugar
• cornstarch
• honey
• ginger
• sesame oil
• beef sirloin steak
• snow pea
• yellow bell pepper
• garlic
• green onion

Instructions

1. 1 Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
2. 2 Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
3. 3 Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
4. 4 Garnish with chopped green onions.

By fabeveryday

Ingredients

• ✓ broccoli
• vegetable oil
• chicken thigh
• cornstarch
• onion
• garlic
• ginger
• water
• soy sauce
• oyster sauce
• brown sugar
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, toss chicken and 1 tablespoon cornstarch together in a medium bowl until chicken is coated.
3. 3 Add chicken to the skillet in a single layer; cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions; cook, stirring often, until translucent, about 1 minute. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate; set aside.
4. 4 Cook broccoli in the same skillet over medium-high heat, stirring occasionally, until bright green and heated through, 2 to 3 minutes.
5. 5 Meanwhile, whisk water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining 2 tablespoons cornstarch together in a small bowl until smooth, about 30 seconds.
6. 6 Stir chicken mixture into broccoli in the skillet. Add soy sauce mixture; cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2 minutes.
7. 7 Serve immediately. Enjoy!

By Jeri

Ingredients

• ✓ broccoli
• panko bread crumb
• salt
• egg
• cauliflower
• sweet potato
• squash
• onion
• green bean
• all-purpose flour
• soy sauce
• water
• rice vinegar
• sugar
• green onion

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2. 2 Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
3. 3 Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
4. 4 Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
5. 5 Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

By deb

Ingredients

• ✓ broccoli
• peanut oil
• egg
• ginger root
• garlic
• teriyaki sauce
• lime juice
• brown sugar
• salt
• red pepper flakes
• rice
• pea
• carrot
• green onion

Instructions

1. 1 Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
2. 2 Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
3. 3 Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

By janice tofuri

Ingredients

• ✓ broccoli
• chili sesame oil
• sweet onion
• garlic
• red pepper flake
• garlic salt
• ginger
• orange zest
• orange juice
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ broccoli
• orange juice
• soy sauce
• garlic
• orange zest
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• stir-fry vegetable
• sugar snap pea
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ broccoli
• teriyaki marinade
• soy sauce
• ginger
• brown sugar
• red pepper flakes
• black pepper
• chicken breast
• scallion
• garlic
• sesame oil
• snow pea
• red bell pepper
• stir-fry sauce

Instructions

1. 1 Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2. 2 Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By ANGIEQ

Ingredients

• ✓ broccoli
• water
• brown rice
• olive oil
• round steak
• onion
• water
• soy sauce
• garlic
• ginger
• honey
• water
• cornstarch
• green onion

Instructions

1. 1 Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
3. 3 Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
6. 6 Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

By C Clark

Ingredients

• ✓ broccoli
• soy sauce
• oyster sauce
• hoisin sauce
• red wine vinegar
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• flat iron steak
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira