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Quick Broccoli and Chicken Stir-Fry

Quick Broccoli and Chicken Stir-Fry Quick Broccoli and Chicken Stir-Fry Quick Broccoli and Chicken Stir-Fry

Made this dish with chicken breasts, some of the fresh vegetables I had on hand. Used Asian staple ingredients for sauce and seasonings, it came out very flavorful. Served it over a bed of warm rice to make a complete and delicious meal.













Trans-fat Free


1 each chicken breast halves, boneless, skinless
about 8 ounces, cut into bite -size pieces
2 tablespoons soy sauce, tamari
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
2 cloves garlic
½ inch ginger
peeled and minced, divided
2 tablespoons shaoxing wine
or dry sherry, divided
1 tablespoon brown sugar
cut into strips
½ tablespoon oyster sauce
1 ½ tablespoon vegetable oil
1 each scallions, spring or green onions
2 cups broccoli florets
½ each sweet red bell peppers
cut into strips
1 each carrots
peeled and sliced into 1/8-inch slices
1 teaspoon rice vinegar
1 x red pepper flakes


In a medium bowl, add the chicken pieces with ½ tablespoon soy sauce, ¼ teaspoon sesame oil, ½ teaspoon cornstarch, a pinch of each minced garlic and ginger, and ½ tablespoons of shaoxing wine or sherry.

Toss until the chicken pieces are evenly coated. Set aside while you are prepare other vegetables, about 15 minutes.

Mix the remaining soy sauce, sesame oil, cornstarch, wine, sugar, oyster sauce, rice vinegar and red pepper flakes if needed in a small bowl, and mix well for later use.

Heat ½ tablespoon vegetable oil in a large skillet or a wok over medium-heat until hot.

Add the chicken, stirring occasionally, and cook for about 6 minutes, or until chicken pieces have been browned. Transfer onto a plate. Set aside.

Add the remaining oil into the skillet or pan.

Add the remaining garlic, ginger and scallions, stirring often, and cook for about 40 seconds to 1 minute.

Stir in the broccoli, bell peppers, and carrots, and cook for about 4 minutes, or until the vegetables start to become tender but still crispy.

Return the chicken to the pan, pour the sauce over, and toss until evenly coated and heated through, about 2 minutes.

Adjust the seasoning as needed.

Serve hot with rice or noodles.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 25946% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1103mg 46%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 36g
Vitamin A 165% Vitamin C 184%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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