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Asian Chicken Stir-Fry

 Asian Chicken Stir-Fry
I always felt good serving this healthy stir-fry to my family, and it's easy to prepare at a moment's notice.—Marie Curry, Granbury, Texas
2 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 2 celery ribs, sliced
  • 1 small onion, cut into thin wedges
  • 2 cups fresh broccoli florets
  • 1 garlic clove, minced
  • 2 to 3 teaspoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
  • 2 teaspoons soy sauce


  • In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes
  • or until no longer pink. Remove and keep warm. In the same pan,
  • stir-fry celery and onion for 2 minutes. Add broccoli and garlic;
  • stir-fry for 2-3 minutes or until vegetables are crisp-tender.
  • Return chicken to the pan; sprinkle with cilantro, salt and pepper.
  • Cook and stir until heated through. Serve over rice; sprinkle with
  • soy sauce. Yield: 2 servings.
Nutritional Facts: 1 serving (2 cups) equals 227 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,007 mg sodium,

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Asian Chicken Stir-Fry (continued)

Nutritional Facts: 9 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer