Chicken & Broccoli Stir Fry | Cook For Your Life

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Chicken & Broccoli Stir Fry

Name: Chicken & Broccoli Stir Fry
Prep time: 20

(10 votes, average: 3.90 out of 5)

20 min prep

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...

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)

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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

In a small bowl, whisk together the soy sauce, rice vinegar, honey garlic, grated ginger, dried chili pepper, sesame oil, and lemon juice.
In a separate bowl, pour half the soy mixture over the chicken. Cover and let marinate in the refrigerator for 15 minutes.
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.
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.
Serve sprinkled with sesame seeds and chopped peanuts with Basic Brown Rice.

Chef Tips

If you don’t own a wok, don’t worry, 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society