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Broccoli Chicken Stir-Fry

Name: Broccoli Chicken Stir-Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon canola oil; 2 cups fresh broccoli florets; 1 small sweet red pepper, julienned; 1 can (8 ounces) sliced water chestnuts, drained; 1 package (6 ounces) frozen snow peas, thawed; 1 small onion, cut into thin wedges; 2 garlic cloves, minced; 1 teaspoon Chinese Five Spice; 1 can (14-1/2 ounces) chicken broth; 2 tablespoons cornstarch; 2 tablespoons cold water; 4 cups hot cooked rice

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.

Broccoli Chicken Stir-Fry Recipe photo by Taste of Home

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Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts

1-1/2 cups: 459 calories, 6g fat (1g saturated fat), 66mg cholesterol, 504mg sodium, 65g carbohydrate (0 sugars, 6g fiber), 35g protein.

Broccoli Chicken Stir-Fry

Total Time

Makes

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