Sweet and spicy chicken-broccoli stir fry with peas, water chestnuts, and bamboo shoots
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.2
- Total Fat: 5.8 g
- Cholesterol: 68.9 mg
- Sodium: 470.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.4 g
- Protein: 32.3 g
View full nutritional breakdown of Sweet and spicy chicken-broccoli stir fry with peas, water chestnuts, and bamboo shoots calories by ingredient
Introduction
Healthy Asian-inspired main dish that can be served as-is or with rice. Healthy Asian-inspired main dish that can be served as-is or with rice.Number of Servings: 4
Ingredients
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chicken breast, 2 breast, bone and skin removed, cut into thick strips
extra virgin olive oil, 1 tbsp (or peanut oil)
broccoli florets, 3 cups
onions, minced, 0.67 cup (green onion, or sweet yellow)
peas, 0.5 cup
water chestnuts, 0.5 cup sliced
bamboo shoots, 0.5 cup, sliced into thin strips
garlic, 4 cloves, thinly sliced
hoisin sauce, 1.5 tbsp
low-sodium soy sauce, 1.5 tbsp
chile paste, Thai or Chinese, 0.5 tsp
ginger, ground, 0.5 tsp
ground black pepper, black, 0.5 tsp
chicken stock, home-prepared, 0.5 cups
Directions
Steam (or microwave) your broccoli until tender but firm. Set aside.
Prepare chicken breasts by de-boning and removing skin. Slice into long thing strips. Heat the oil in a large skillet over medium heat, and saute the chopped onions, chicken strips, and garlic until the chicken is done. Add peas, water chestnuts, and bamboo shoots.
Stir in the hoisin sauce, chile paste, and soy sauce into the skillet. Add ginger, chile paste (I prefer a Thai chile paste), and black pepper to taste. Add the chicken stock, simmering and stirring until mixed well. Put in the steamed broccoli and coat well with the sauce.
Serve and enjoy!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RACKMYBRAINS.
Prepare chicken breasts by de-boning and removing skin. Slice into long thing strips. Heat the oil in a large skillet over medium heat, and saute the chopped onions, chicken strips, and garlic until the chicken is done. Add peas, water chestnuts, and bamboo shoots.
Stir in the hoisin sauce, chile paste, and soy sauce into the skillet. Add ginger, chile paste (I prefer a Thai chile paste), and black pepper to taste. Add the chicken stock, simmering and stirring until mixed well. Put in the steamed broccoli and coat well with the sauce.
Serve and enjoy!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RACKMYBRAINS.
