Garlic Chicken and Broccoli Stir-Fry

Garlic Chicken and Broccoli Stir-Fry

Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
tablespoons vegetable oil
4
cloves garlic, peeled, sliced (about 2 tablespoons)
4
cups fresh broccoli florets (about 1 lb)
1/2
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
can (8 oz) sliced water chestnuts, drained
1/4
cup water
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
2
cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Hot cooked rice, if desired
  1. In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
  2. Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
  3. Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If your broccoli florets are large, cut them into 1- to 1 1/2-inch pieces. Pick up a bag of already-cut broccoli florets or get broccoli at the grocery store salad bar to speed preparation.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 1170mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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