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Nutrition Facts

  • One serving:
  • (1-1/2 cups chicken mixture with 1 cup rice)
  • Calories:
  • 459
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 504 mg
  • Carbohydrate:
  • 65 g
  • Fiber:
  • 6 g
  • Protein:
  • 35 g
  • Diabetic Exch:
  • 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fat.

Broccoli Chicken Stir-Fry

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

SERVINGS

 4

CATEGORY

 Main Dish

METHOD

 Stir-Fry

PREP

 5 min.

COOK

 25 min.

TOTAL

 30 min.

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.

Printed from tasteofhome.com Oct 6, 2008

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