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Broccoli Chicken Stir-Fry

 Broccoli Chicken Stir-Fry
"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Broccoli Chicken Stir-Fry (continued)

Directions (continued)

  • until thickened. Serve with rice. Yield: 4 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer