Chicken and Broccoli Stir-Fry

This fast chicken and vegetable stir-fry dinner beats takeout any day!



by 36  people


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Servings: 4
Total Time: 30 mins
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Ingredients
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    1/2  cup 
    water
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    2   tablespoons 
    soy sauce
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    2   tablespoons 
    hoisin sauce
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    2   teaspoons 
    cornstarch
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    1   teaspoon 
    grated fresh ginger
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    1   teaspoon 
    toasted sesame oil
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    1   pound 
    broccoli
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    1   
    yellow sweet pepper
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    2   tablespoons 
    cooking oil
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    12   ounces 
    skinless, boneless chicken, cut into bite-size pieces
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    2   cups 
    chow mein noodles or hot cooked rice

Directions
1.
For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2.
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.
3.
In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4.
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.
Nutrition information
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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