Chicken and Broccoli Stir-Fry

Prep 15 min
Total 28 min
Servings 4

Don’t bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

By Betty Crocker Kitchens

Updated June 13, 2019

Make with

Progresso Broth

Ingredients

1

tablespoon vegetable oil
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
4

cups hot cooked Chinese plain noodles

Steps

Hide Images

1

Heat 1 tablespoon of the oil in 12-inch skillet 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.

Garnish with chopped cashews or sliced almonds.
The most important part of stir-frying is to have all the ingredients chopped and ready to rock and roll when the pan is hot. Chop, slice, and measure each ingredient into small bowls (or combine any ingredients that are directed to go into the pan together).
An extra-large skillet or a wok pan are essential and made to give the ingredients enough room to be moved and tossed so that all their sides hit the hot pan—the definition of stir-frying.
Look for pre-cooked Asian noodles in the produce department—thick udon, yakisoba, or lo mein—or off the shelf, like soba, wonton noodles, ramen, or cellophane noodles. They can be made from wheat or rice.
Be sure to mix up the cornstarch in the broth until it’s fully dissolved. Give the mixture a big stir before pouring it into the pan to thicken the stir-fry liquid.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 1180mg; 49%
Potassium: 650mg; 19%
Total Carbohydrate: 57g; 19%
Dietary Fiber 5g 20% Sugars 7g
Protein: 32g

% Daily Value*:

Vitamin A: 120%; 120%
Vitamin C: 60%; 60%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Forget those bags of stir-fry mix in your grocer’s freezer case. You can make it better yourself and still have dinner done in less than 30 minutes. The key to this recipe is to prep your veggies first. Stir-fry is a quick cooking technique that uses high heat, so it’s important to have your ingredients chopped and ready to go. It is also important to add the veggies in order given since some take longer to cook than others. Keep refining your technique by trying another one of our chicken stir-fry recipes.