Chicken and Broccoli Stir-Fry
This fast chicken and vegetable stir-fry dinner beats takeout any day!
Recipe from Better Homes and Gardens
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings.
Per Serving: cal. (kcal) 378, Fat, total (g) 16, chol. (mg) 49, sat. fat (g) 3, carb. (g) 31, fiber (g) 6, pro. (g) 29, vit. A (RE) 185, vit. C (mg) 161, sodium (mg) 877, calcium (mg) 81, iron (mg) 2, Vegetables () 2, Starch () 2, Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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