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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 257.1
  • Total Fat: 9.0 g
  • Cholesterol: 66.2 mg
  • Sodium: 357.0 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 30.9 g

View full nutritional breakdown of Chicken & Broccoli Stir-Fry calories by ingredient
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Chicken & Broccoli Stir-Fry

Submitted by: DQUACK

Introduction

Easy to make. Can serve over rice, but we eat it without rice or anything else. Spice sizes are estimates -- I was just throwing them in while cooking. Easy to make. Can serve over rice, but we eat it without rice or anything else. Spice sizes are estimates -- I was just throwing them in while cooking.
Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 1 lbs., cut into chunks
    Broccoli florets, fresh, 3 cup
    Sesame Oil, 2 tbsp
    Chicken Broth, .5 cup
    Corn Starch, 1 tbsp
    Water chestnuts, sliced, 1 cup
    Bamboo shoots, raw, 1 cup
    Hoisin Sauce, 1 tbsp
    Soy sauce, 2 tbsp
    Red pepper flakes, 2 tbsp
    Ground ginger, 1 tbsp
    Garlic powder, 1 tbsp

Directions

Heat 1 tbsp of sesame oil in large skillet and heat. Add broccoli florets, sprinkle with half of the red pepper flakes and half of the ginger. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Add the remaining 1 tbsp of sesame oil and heat. Add chicken, the remaining red pepper flakes, remaining ginger, soy sauce and garlic powder. Cook until chicken is brown. Add bamboo, water chestnuts, broccoli and hoisin sauce. Mix well and continue to stir fry. Mix the corn starch and chicken broth. Add cornstarch mixture to chicken and vegetables. Cook until thickened and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user DQUACK.






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Member Ratings For This Recipe

  • This was delicious!! I'll definitely be making it again many times. I added matchstick carrots and sliced onions, but other than that followed the recipe exactly as written. Great idea to add seasoning directly to the broccoli first. It's quite spicy, so cut down on red pepper if you prefer milder. - 4/25/14

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  • YUM! I made this with carrots in place of the water chestnuts. This was the first recipe I've made on this plan & am sure I will be making many more! - 7/11/12

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  • Made this the other night and it was delicious! A little too spicy though, I may reduce the crushed red peppers by half next time, and then just spice it up with Sriracha if it needs more of kick.
    My grocery store didn't have water chestnuts or bamboo shoots, so I just threw in some bean sprouts. - 3/11/11

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  • Loved this, I added more veggies ( carrots, mushrooms, onions and celery) and omitted the hot pepper flakes. I really like the ginger,it's more than I have used in the past. - 1/28/11

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  • Very tasty & very easy to make! Everyone in my family loved this one. Will definitely make again & again! - 11/16/09

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  • It was really good and I also used other vegetables such as muchrooms, tomatoesm and onions in place of the bamboo shoots and water chestnuts. My roomates loved it too I could hardley keep enough for my self. And as I a college student Ialso felt that it was convienent too. - 11/23/08

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  • Made this with a bit of a variation with the veggies- didn't have bamboo and water chestnuts on hand. Used mixed veggies (carrots, califlower, peas, & broccoli). Served over brown rice. Tasted very good! - 8/11/08

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