Tag Archives: broccoli

Recipe: Chicken Broccoli Braid

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When my husband works late, or is out with the guys, my daughter will ask if I can make this for dinner. Like it’s her “mom-kids night” favorite? It’s cute to hear her say, “Ooh, chicken braid…” This time she helped put it together. Easy, so easy to make when you have some leftover chicken and broccoli. You could even use a bag of frozen broccoli (it comes in 12 oz. bag – perfect amount). Just thaw in the microwave. Just know, it’s not an original recipe but one that’s been changed to satisfy my family. I’m sure you can find countless recipes online, but here’s mine – a simple meal, easy brunch pot-luck dish… or even an appetizer. Use up leftover chicken, leftover broccoli… I bet it’d be tasty with an Italian spin of spinach and mozzarella! Let me know if you try it out!

Chicken Broccoli Braid (inspired by original Pampered Chef recipe)

Minutes to Prepare: 20
Minutes to Cook: 20-25
Number of Servings: 8-10

½ cup (4 ounces) shredded cheese (sharp cheddar, four cheese blend, mild cheddar)
½ cup mayonnaise
2 teaspoons dry oregano (Could use dill but my hubby doesn’t like dill too much)
¼ teaspoon salt
2 cups cooked chicken, cubed or chopped (I had a bit less, 1-1/2 cup seemed to be okay)
1-1/2 cup broccoli, chopped
1 garlic clove, minced
2 packages (8 oz each) refrigerated crescent rolls
1 egg, lightly beaten

Preheat oven to 375 degrees. In medium to large mixing bowl, add cheese, mayonnaise, herbs and salt. Mix well. Incorporate chicken, broccoli and garlic to mixture. Set the bowl aside while you prepare the dough. Unroll crescent rolls – do not separate. Place both packages of rolls on a large cookie sheet side by side. Press seams together to form one long sheet of dough. Along outer side of dough, along each of two opposite sides, cut 1-inch strips from center toward end. Add filling down the center of between the strips. Don’t worry if it looks like a mountain…

Braid construction: Lift strips of dough, one at a time, at slight angle. Strips will meet in the center across chicken mixture. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush with egg wash. Bake 20-25 minutes or until golden brown.

Broccoli in Oyster Sauce

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Back to the daily grind! My husband and I went away for a little “stay-cation” in the city. It was really nice not having a schedule, but we did miss our kids. I’ll be sharing some foodie moments from the weekend another time… haven’t downloaded the pics, yet.

When I was little, I actually liked vegetables. Maybe it was because my mom cooked them in and with delicious sauces or gravy which was really good with a bowlful of sticky white rice. My kids aren’t like that, and it’s a little disheartening that they don’t like veggies as much as I did at their age. I’m hoping they grow out of it, sooner than later. What is promising is that they enjoy vegetables if they are prepared Chinese-style or somehow Asian. Actually, when I feel the kids aren’t eating well at all, I pull out all the Chinese-Filipino recipes and they magically start eating again. Here’s my recipe for a nice side dish that the three-year old ate with rice. He passed up the chicken main course and ate only this.

  • 3 cups of broccoli – mostly florets
  • 1/4 c. water
  • 2 tbsp. oyster sauce (can get in most groceries)
  • 2 tbsp. soy sauce
  • dash cooking wine
  • 1-1/2 tsp. light brown sugar
  • 1 tsp. vegetable oil
  • 2 cloves garlic crushed
  • 1 tbsp. minced ginger
  • 1 tsp. cornstarch dissolved in 2 tsp. water
  • dash of sesame oil

Combine water, oyster sauce, soy sauce, cooking wine, sugar in small bowl. Mix well, set aside.

Prep the broccoli by blanching – fill pot with enough water to cover broccoli. Get water to boiling first, then place broccoli in pot, cook until bright green, about 1-2 minutes. Drain, rinse with cold water, set aside.

In a wok or pan, heat vegetable oil. Add garlic and ginger and toss until fragrant, but not brown. Next, add the sauce you mixed before, and heat.  Return broccoli to pan and mix in sauce well. Cook for one minute, then add cornstarch mixture to thicken. Add a splash of sesame oil at the end if you’d like, only optional. Stir around, and plate…

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