Chicken with Broccoli Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 405.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,319.3 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 4.4 g
- Protein: 29.7 g
View full nutritional breakdown of Chicken with Broccoli Stir Fry calories by ingredient
Introduction
This is my favorite stir fry dish. The sauce can be very spicey for some and not so much for others depending on how much crushed red pepper you add. It's a quick and easy dish to through together. Enjoy! This is my favorite stir fry dish. The sauce can be very spicey for some and not so much for others depending on how much crushed red pepper you add. It's a quick and easy dish to through together. Enjoy!Number of Servings: 6
Ingredients
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4 chicken breasts, boneless and skinless, cut into 1 inch pieces
6T Soy Sauce
4t cornstarch
4t dry sherry
2t grated gingerroot
2t sugar
1t salt
1t crushed red pepper
2T canola oil
2 medium green peppers, cut into 3/4 inch pieces
2 medum onions, cut into 3/4 inch pieces
1 bunch broccoli, cut into individual spears
2 cups rice, uncooked
Directions
(While prepping chicken and veggies, put 2 cups of 15 minute rice on to cook.)
1. In small bowl, blend soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt, and red pepper. Set aside.
2. Preheat a wok or large skillet over high heat; add canola oil.
3. Stir fry green peppers, onions, and broccoli in hot oil 2 minutes or till crisp-tender. Remove from wok.
4. Add more oil if necessary and stir fry chicken 2 minutes.
5. Stir soy mixture and mix into chicken in wok. Cook and stir until thickened and bubbly.
6. Stir in vegetables; cover and cook 1 minute more.
7. Serve immediately over 2/3 cup cooked rice.
Serving Size: makes 6 1- cup servings of mixture with 2/3 cup rice
Number of Servings: 6
Recipe submitted by SparkPeople user TCPATHRUNNER.
1. In small bowl, blend soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt, and red pepper. Set aside.
2. Preheat a wok or large skillet over high heat; add canola oil.
3. Stir fry green peppers, onions, and broccoli in hot oil 2 minutes or till crisp-tender. Remove from wok.
4. Add more oil if necessary and stir fry chicken 2 minutes.
5. Stir soy mixture and mix into chicken in wok. Cook and stir until thickened and bubbly.
6. Stir in vegetables; cover and cook 1 minute more.
7. Serve immediately over 2/3 cup cooked rice.
Serving Size: makes 6 1- cup servings of mixture with 2/3 cup rice
Number of Servings: 6
Recipe submitted by SparkPeople user TCPATHRUNNER.