Recipes and Cooking Chicken and Broccoli Stir-Fry 3.8 (135) 4 Reviews This fast chicken and vegetable stir-fry dinner beats takeout any day! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: BHG / CARA CORMACK Total Time: 30 mins Servings: 4 Jump to Nutrition Facts This easy chicken and broccoli stir-fry is so easy to make, you won't even need to think about grabbing a takeout menu for dinner tonight. Enjoy the chicken and veggies over noodles, rice, or your favorite grain. Serve with hoisin sauce for added flavor or some sriracha for a bit of spice. Ingredients ½ cup water 2 tablespoon soy sauce 2 tablespoon hoisin sauce 2 teaspoon cornstarch 1 teaspoon grated fresh ginger 1 teaspoon toasted sesame oil 1 pound broccoli 1 yellow sweet pepper 2 tablespoon cooking oil 12 ounce skinless, boneless chicken, cut into bite-size pieces 2 cup chow mein noodles or hot cooked rice Directions 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. Rate it Print Nutrition Facts (per serving) 378 Calories 16g Fat 31g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 378 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 49mg 16% Sodium 877mg 38% Total Carbohydrate 31g 11% Protein 29g Vitamin C 160.6mg 803% Calcium 80.8mg 6% Iron 2.3mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.