How to Make Healthy Asian Chicken & Broccoli

This Asian chicken and broccoli dish hints at the comfort of takeout without the high levels of sodium, sugars or calories. Whip up a quick stir-fry at home to escape the food court binge with help from professional chef, Jennifer Iserloh in this free video on healthy cooking.

Category:

• Food
• Health & Fitness

Starring:

• Jennifer Iserloh

Directed by:

• Dylan Steinberg

Produced by:

• Demand Media

Written by:

• Demand Media
• Jennifer Iserloh

Tags:

• cooking
• healthy cooking
• healthy eating
• skinny chef

[tmarkable]

THE CHICKEN COOKS MUCH SLOWER, ADD IT FIRST! THE BROCCOLI COOKS IN A MATTER OF SECONDS AND IS NOT GOOD COOKED TO PIECES. iTS IS BETTER TO COOK WITHOUT THE OIL AND USE A BROTH TO STEAM AND COOK THE MEAT, AND ADD A FEW ONIONS , CARROTS, LEEKS, CABBAGE, YOU WANT A WIDE RANGE OF VEGGIES FOR HEALTH......AND REAL CHINESE COOK AT MUCH HIGHER TEMPS THAN AMERICANS.....A GOOD CHINESE STOVE WOULD MELT THE TEFLON OFF AN AMERICAN PAN...USE A CARBON STEEL UNCOATED WOK FOR BEST RESULTS...ENJOY

[iassen1]

phhhhh... ...who cares about a couple of thousand calories!

[aniolsejour1987]

Epic

[nicelychee]

AM A CHINESE,IF I WAS COOKING,I'D LIKE TO PUT BROCCOLI INTO THE BOILING WATER IN 5-10 SECONDS TILL THE COLOR TURNS & THEN TAKE THEM OUT AND COOL THEM DOWN BY WATER & LET IT DRY LITTLE BIT BEFORE USING,,,AT THE SAME TIME,COOK THE CHICKEN TILL IT'S WELL COOKED AND ADD THE BROCCOLI WE PREPARED AND ADD THE SAUCE AND COOK 1 OR 2 MIN MORE,,

ACTUALLY,IN CHINA,THE MOST FAMOUSE ONES ARE: BROCCOLI + SLEEVE-FISH,,,OR BROCCOLI + SHRIMPS,OR BROCCOLI + MUSHROOM.

PERSONALLY LOVE BROCCOLI A LOT..NICE DISH~

[prettyandpure28]

I just made it and am eating it right now:) it's really good! the only thing is i had to eyballl everything next time could u put the meaurments in the descripion?Thanks!

[MrQuagmire26]

@tmarkable wokshop.com sells them. Chinese cast iron has a carbon still base, but is coated with a thicker layer over cast iron. I found it to retain heat and it actually browns the meat.

[tmarkable]

@MrQuagmire26 , everytime I go to China I look at the cooking pans, I must say I have never seen light cast iron, do you know where they might sell them.....of course I still love my hammered carbon steel wok.

[MrQuagmire26]

@tmarkable Lightweight chinese cast iron works better. NO its not the heavy western ones, but light cast iron. It retains the heat much better on small domestic stoves. I learnt this from my ex father in law from shanghai.

[MrQuagmire26]

1.wok needs to be smoking hot. 2. you'e overcrowding the pand 3. Precook meat, let it sear and take out of pan when 70% done. NEVER cook chicken and vegetables together like this. it will cause uneven cooking results.

[geraldinebacalso]

Chicken are best paired with Brocollis it makes a great presentation and more nutrition value to the dish.

[cosmicgate07]

I don't like your recipe