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Stir-Fry Chicken and Broccoli

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

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.













Trans-fat Free, Low Carb


2 tablespoons vegetable oil
1 ¼ pounds chicken breasts
skinless, boneless, cut in 1 inch pieces
2 cups broccoli florets
½ pound mushrooms
fresh, sliced
4 each scallions, spring or green onions
cut into 1 inch pieces
3 tablespoons soy sauce, tamari
3 tablespoons sherry
½ teaspoon ginger
freshly chopped
2 cloves garlic
freshly chopped
1 teaspoon cornstarch
dissolved in 2 tablespoons water
1 teaspoon sesame oil


In a large frying pan or wok, heat oil over medium-high heat.

Add chicken cubes and stir-fry 3 minutes, until chicken becomes opaque.

Remove with a slotted spoon and set aside.

Add broccoli; stir-fry 1 to 2 minutes.

Add mushrooms, scallions, soy sauce, sherry, ginger, and garlic.

Stir-fry 2 more minutes.

Add dissolved cornstarch and reserved chicken.

Cook until heated through and sauce has thickened.

Serve over rice.


* not incl. in nutrient facts

Add review




2 pounds vegetable oil?????

over 8 years ago

Thanks for the feedback!! That must be a typo, and just corrected it. Happy Cooking :)


Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 34834% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 863mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 96g
Vitamin A 25% Vitamin C 64%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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