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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. MORE+ LESS-

By Betty Crocker Kitchens

September 25, 2018

Make with

Progresso Broth

Ingredients

pound boneless skinless chicken breast, cut into 1-inch pieces

garlic cloves, finely chopped

teaspoons finely chopped gingerroot

medium onion, cut into thin wedges

cup baby-cut carrot, cut lengthwise in half

cup Progresso™ chicken broth (from 32-ounce carton)

tablespoons soy sauce

teaspoons sugar

cups broccoli flowerets

cup sliced fresh mushrooms (3 ounces)

1/2

cup diced red bell pepper

teaspoons cornstarch

cup hot cooked Chinese plain noodles

Steps

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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.

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.

Expert Tips

To prevent over-cooking the chicken, you can cook it with the garlic and ginger until it’s nearly done. Then scrape it into a shallow dish or bowl while you stir-fry and simmer the veggies. Just before the vegetables are tender, add the chicken back to the pan. Cover and steam the chicken until it’s no longer pink in the center. Then thicken the sauce.
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.
Garnish with chopped cashews or sliced almonds.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 45

% Daily Value

Total Fat: 5 g
Saturated Fat 1 g
Cholesterol: 70 mg
Sodium: 1030 mg
Potassium: 670 mg
Total Carbohydrate: 27 g
Dietary Fiber 4 g
Protein: 31 g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 62%; 62%
Calcium: 6%; 6%
Iron: 14%; 14%

Exchanges:

1 Starch; 2 Vegetable; 3 1/2 High-Fat Meat;

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

More About This Recipe

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. If you don’t have the vegetables called for in this recipe, don’t fret. Just substitute 4-5 cups of the chopped vegetables you have on hand and clean out your crisper drawer in the process. Keep refining your technique by trying another one of our chicken stir-fry recipes.