Rating: 4 stars
135 Ratings
  • 5 star values: 68
  • 4 star values: 22
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 17

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

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.

  • 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.

  • 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.

  • 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 Facts

378 calories; fat 16g; cholesterol 49mg; saturated fat 3g; carbohydrates 31g; insoluble fiber 6g; protein 29g; vitamin a 185.4RE; vitamin c 160.6mg; sodium 877mg; calcium 80.8mg; iron 2.3mg.