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Chicken and Broccoli Stir-Fry

chicken and broccoli stir-fry Entree Asian
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-

September 25, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

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

Steps

Hide Images
  • 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.

© 2018 ®/TM General Mills All Rights Reserved

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