Broccoli Chicken Stir-Fry Recipe
Broccoli Chicken Stir-Fry Recipe photo by Taste of Home
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Broccoli Chicken Stir-Fry Recipe

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"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 4 cups hot cooked rice

Nutritional Facts

1-1/2 cups: 459 calories, 6g fat (1g saturated fat), 66mg cholesterol, 504mg sodium, 65g carbohydrate (0 sugars, 6g fiber), 35g protein.


  1. 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.
  2. 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.
Originally published as Broccoli Chicken Stir-Fry in Light & Tasty April/May 2001, p48

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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jicook13 User ID: 5843439 204214
Reviewed Mar. 7, 2011

"not good flavoring all I could taste was the cloves"

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