Chicken & Broccoli Stir Fry - Cook For Your Life- anti-cancer recipes

Chicken & Broccoli Stir Fry

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients
Takeout Chinese food can be a great standby. But when time is of the essence, this delicious Chicken & Broccoli Stir Fry is an easy way not only to get your fix of that...

Ingredients

  • 2 to 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • ¼ teaspoon grated fresh ginger
  • 1 teaspoon crushed red pepper or 1 dried chili pepper, left whole
  • 1 teaspoon sesame oil
  • Juice from ½ lemon
  • 6 ounces boneless, skinless chicken breast, cut into ½-inch wide strips
  • 1 tablespoon canola or grapeseed oil
  • 4 cups broccoli, florets
  • 2 teaspoons sesame seeds
  • 3 tablespoons chopped peanuts (optional)

Nutrition Facts

Calories

197 cals

Fat

10 g

Saturated Fat

1 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

3 g

Carbohydrates

14 g

Sugar

7 g

Fiber

4 g

Protein

15 g

Sodium

601 mg

Directions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey garlic, grated ginger, dried chili pepper, sesame oil, and lemon juice.
  2. In a separate bowl, pour half the soy mixture over the chicken. Cover and let marinate in the refrigerator for 15 minutes.
  3. In a wide sauté pan or wok, heat the tablespoon of canola oil over high heat. Pour in the marinated chicken, and cook for 5 minutes or until most of the marinade has evaporated and the chicken is cooked through.
  4. Add the broccoli florets and cook for 5 minutes until the broccoli is a bright green. Pour in the remaining soy mixture and bring to a boil. Cook, stirring until the sauce has reduced.
  5. Serve sprinkled with sesame seeds and chopped peanuts with Basic Brown Rice.

Chef Tips

If you don’t own a wok, don’t despair, you can stir fry in a large frying pan or a sauté pan. If you find you like cooking this way, then a wok may be a good investment.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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