Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

You can measure and organize all the ingredients for this dish the night before serving. When you get home, toss this tempting stir-fry when the family is together.

Prep Time

15

Minutes

Total Time

28

Minutes

Makes

4

servings

1
pound boneless skinless chicken breast, cut into 1-inch pieces
2
garlic cloves, finely chopped
2
teaspoons finely chopped gingerroot
1
medium onion, cut into thin wedges
1
cup baby-cut carrot, cut lengthwise in half
1
cup Progresso® chicken broth (from 32-ounce carton)
3
tablespoons soy sauce
2
teaspoons sugar
2
cups broccoli flowerets
1
cup sliced fresh mushrooms (3 ounces)
1/2
cup diced red bell pepper
2
teaspoons cornstarch
1
cup hot cooked Chinese plain noodles
  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Garnish with chopped cashews or sliced almonds.
Time Saver
You can use 4 to 5 cups of your favorite fresh vegetables from the salad bar for the vegetable combination. Or use a package of precut stir-fry vegetables available in the produce department.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 70 mg;
  • Sodium 1030 mg;
  • Total Carbohydrate 27 g
    • (Dietary Fiber 4 g,
  • Protein 31 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 3 1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.