Chicken and Broccoli Stir Fry Recipe

4.5 7 10
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Chicken and Broccoli Stir Fry Recipe

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4.5 7 10
Publisher Photo
Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. "This is a guilt-free meal," she informs. "The fat content is minimal, there's no reason not enjoy dessert afterward!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 teaspoons canola oil
  • 2 medium carrots, julienned
  • 2 cups broccoli florets
  • 3-1/4 cups water, divided
  • 3 teaspoons chicken bouillon granules
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 4 cups hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Originally published as Broccoli Chicken Stir-Fry in Light & Tasty August/September 2001, p8

Nutritional Facts

1 cup: 421 calories, 4g fat (1g saturated fat), 66mg cholesterol, 1123mg sodium, 59g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 2-1/2 lean meat, 2 vegetable.

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 teaspoons canola oil
  • 2 medium carrots, julienned
  • 2 cups broccoli florets
  • 3-1/4 cups water, divided
  • 3 teaspoons chicken bouillon granules
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 4 cups hot cooked rice
  1. In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
  2. Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
Originally published as Broccoli Chicken Stir-Fry in Light & Tasty August/September 2001, p8

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Reviews forChicken and Broccoli Stir Fry

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da1987cin User ID: 6176994 30969
Reviewed Aug. 28, 2014

"Enjoyed this!!"

MY REVIEW
aug2295 User ID: 4631582 89047
Reviewed Jul. 9, 2014

"This was easy and I had all the ingredients on hand, no shopping. I added extra soy sauce and garlic powder based on other reviews. Nice flavor."

MY REVIEW
joannatyner User ID: 1605039 204390
Reviewed May. 28, 2014

"This was pretty good and easy. I served it with pan fried noodles and rice. Next time I will add more ginger and pepper flakes. Overall, would recommend!"

MY REVIEW
anitamm User ID: 7158753 55606
Reviewed Nov. 12, 2013

"I added an oriental vegetable mix. Delicious!! will surely keep this one!"

MY REVIEW
psalmofpraise User ID: 7449918 89046
Reviewed Nov. 11, 2013

"Useful weeknight recipe. Added garlic powder and paprika to chicken while cooking. Sauce needs more ginger and soy sauce."

MY REVIEW
ConnieK User ID: 282614 37207
Reviewed Jun. 29, 2013

"Very good. May add some garlic the next time I make it."

MY REVIEW
starlight4673 User ID: 3945735 55603
Reviewed Apr. 4, 2009

"This recipe tastes fantastic..I added more vegetables and some garlic,also some sesame oil..it brought the flavour right out.. I added it to my keepers..I will make this again.."

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