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Broccoli Pepper and Chicken Stir-Fry Recipe

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I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 tablespoons vegetable oil
  • 1 small onion, julienned
  • 2 cups fresh broccoli florets
  • 1 medium green pepper, julienned
  • 1 garlic clove, minced
  • 1-1/2 cups vegetable juice
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons brown sugar
  • 1/2 teaspoon ground ginger

Nutritional Facts

Diabetic Exchanges: One serving (prepared with low-sodium soy sauce) equals 3 lean meat, 3 vegetable 1 fat; also, 276 calories, 488 mg sodium, 79 mg cholesterol, 14 gm carbohydrate, 30 gm protein, 12 gm fat.


  1. In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly. Yield: 4 servings.
Originally published as Broccoli Stir-Fry in Country Chicken Cookbook 1995, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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