Chicken Broccoli Stir-Fry

Name: Chicken Broccoli Stir-Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1/2 cup reduced-sodium chicken broth; 6 tablespoons reduced-sodium soy sauce; 1/4 cup water; 1/4 cup rice vinegar; 2 garlic cloves, minced; Dash cayenne pepper; 1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes; 2 teaspoons cornstarch; 4 teaspoons canola oil, divided; 2 cups fresh broccoli florets; 1 cup sliced fresh mushrooms; 1/2 cup canned sliced water chestnuts; 1/2 cup canned bamboo shoots; 2 green onions, thinly sliced; 2 cups hot cooked rice

"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio

Ingredients

1/2 cup reduced-sodium chicken broth
6 tablespoons reduced-sodium soy sauce
1/4 cup water
1/4 cup rice vinegar
2 garlic cloves, minced
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
2 teaspoons cornstarch
4 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots
2 green onions, thinly sliced
2 cups hot cooked rice

Directions

In a small bowl, combine the first six ingredients. Cover and refrigerate 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours.
Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts

1 each: 316 calories, 8g fat (1g saturated fat), 63mg cholesterol, 719mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Chicken & Broccoli Stir-Fry in Healthy Cooking October/November 2008

Reviews

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Average Rating:

onebuzymom

Mar 8, 2012

This is a simple stir fry that is excellent! All 3 of my small children love it!
tabtaylor2007

Jan 15, 2010

Easy and even my kiddos ate it.
kafordyce

Sep 11, 2008

I omitted mushroom and added a smig of sesame oil to the marinade. Very good!