Broccoli Chicken Stir Fry Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Boneless chicken breast | 12 Ounce | |
| Broccoli | 1 pound | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Teriyaki sauce | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Toasted sesame oil | 1 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 cups medium fresh mushrooms, halved or quartered | ||
| Bean sprouts | 2 Cup (16 tbs) | |
| 1 red or green sweet pepper, cut into strips | ||
| Water chestnuts | 1 8 Ounce, drained | |
| 4 cups coarsely shredded lettuce (optional) | ||
Directions
Cut chicken into 1-inch pieces.
Remove florets from broccoli and cut in half (you should have about 3 1/2 cups).
Cut broccoli stalks into 1 1/2-inch lengths; cut into 1/4-inch strips (you should have about (1/2 cups).
Set aside.
For sauce, in a small bowl combine the chicken broth, teriyaki sauce, cornstarch, and sesame oil.
Set aside.
Add cooking oil to a wok or 12-inch skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry ginger and garlic in hot oil for 15 seconds.
Add the broccoli stems; stir-fry for 1 minute.
Add broccoli florets; stir-fry for 2 to 3 minutes or until crisp-tender.
Remove broccoli from wok.
Add mushrooms to wok; stir-fry about 1 1/2 minutes or until crisp-tender.
Remove from wok.
Add bean sprouts and sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender.
Remove from wok.
Add chicken to wok.
Stir-fry for 3 to 4 minutes or until no longer pink.
Push chicken from center of wok.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables to wok.
Add water chestnuts.
Stir all ingredients together to coat.
Cook and stir about 2 minutes more or until heated through.
If desired, spoon the chicken mixture over lettuce.
Serve immediately.
Remove florets from broccoli and cut in half (you should have about 3 1/2 cups).
Cut broccoli stalks into 1 1/2-inch lengths; cut into 1/4-inch strips (you should have about (1/2 cups).
Set aside.
For sauce, in a small bowl combine the chicken broth, teriyaki sauce, cornstarch, and sesame oil.
Set aside.
Add cooking oil to a wok or 12-inch skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry ginger and garlic in hot oil for 15 seconds.
Add the broccoli stems; stir-fry for 1 minute.
Add broccoli florets; stir-fry for 2 to 3 minutes or until crisp-tender.
Remove broccoli from wok.
Add mushrooms to wok; stir-fry about 1 1/2 minutes or until crisp-tender.
Remove from wok.
Add bean sprouts and sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender.
Remove from wok.
Add chicken to wok.
Stir-fry for 3 to 4 minutes or until no longer pink.
Push chicken from center of wok.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables to wok.
Add water chestnuts.
Stir all ingredients together to coat.
Cook and stir about 2 minutes more or until heated through.
If desired, spoon the chicken mixture over lettuce.
Serve immediately.
Chef
