Stir Fried Chicken With Broccoli Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Boneless skinless chicken breasts1 1⁄2 Pound
 Vegetable oil2 Tablespoon
 Ginger root2 Tablespoon, minced
 Onions2 , sliced
 Broccoli florets6 Cup (96 tbs)
 Carrots1 Cup (16 tbs), thinly sliced
 Mushrooms1⁄2 Pound, sliced
 Chicken stock3⁄4 Cup (12 tbs)
 Sherry2 Tablespoon
 Soy sauce2 Teaspoon
 Cornstarch2 Teaspoon
 Water2 Tablespoon
 Chinese cabbage/Bok choy4 Cup (64 tbs), sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1715 Calories from Fat 409

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 7.7 g38.4%

Trans Fat 0.2 g

Cholesterol 400 mg

Sodium 2039.3 mg85%

Total Carbohydrates 132 g44.1%

Dietary Fiber 14.1 g56.3%

Sugars 28.3 g

Protein 210 g419.1%

Vitamin A 1311% Vitamin C 1912.3%

Calcium 99.7% Iron 107.1%

*Based on a 2000 Calorie diet


Cut chicken into thin strips about 1 1/2 in/4 cm long; set aside.
In wok or large heavy skillet, heat oil over high heat.
Gradually add chicken to wok with half of the gingerroot; stir-fry for 2 minutes.
Remove from wok and set aside.
Add onion and stir-fry for 2 minutes; set aside with chicken.
Add broccoli, carrots, mushrooms and remaining gingerroot to wok; stir-fry for 2 minutes, adding a little water to prevent sticking if necessary.
Mix together chicken stock, sherry and soy sauce; pour over broccoli mixture.
Cover and let steam for 2 minutes.
Stir in reserved onion and chicken.
Mix cornstarch with water; stir into wok and bring to boil.
Add Chinese cabbage; stir and cook for 1 minute or until tender crisp.