Broccoli Chicken Stir-Fry Recipe

Broccoli Chicken Stir-Fry Recipe photo by Taste of Home

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"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.

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Broccoli Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice (recipe also in Recipe Finder)
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups chicken mixture with 1 cup rice) equals 459 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 504 mg sodium, 65 g carbohydrate, 6 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fat.

Originally published as Broccoli Chicken Stir-Fry in Light & Tasty April/May 2001, p48