Broccoli Chicken Stir-Fry

Using shredded lettuce instead of rice adds a pleasant crispness and lightness to this low-calorie stir-fry.

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Broccoli Chicken Stir-Fry

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5.0 by 1 people

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Directions

  1. Cut chicken into 1-inch pieces. Set aside. Remove flowerets from broccoli and cut in half (you should have about 3-1/2 cups). Cut stalks into 1-1/2-inch lengths and then into 1/4-inch strips (you should have about 1-1/2 cups); set aside.
  2. For sauce, in a small bowl combine chicken broth, teriyaki sauce, cornstarch, and sesame oil; set aside.
  3. Add 2 tablespoons cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 10 seconds. Add broccoli stems; stir-fry for 1 minute. Add broccoli flowerets; stir-fry for 2 to 3 minutes or until crisp-tender. Remove broccoli from wok. Add mushrooms to wok; stir-fry about 1-1/2 minutes or until crisp-tender. Remove from wok. Add bean sprouts and red or green sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender. Remove from wok. Add chicken to wok. Stir-fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok.
  4. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Stir to coat. Cook and stir about 2 minutes more or until heated through. Serve immediately over shredded lettuce, if desired. Makes 4 servings.
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Nutrition Facts (Broccoli Chicken Stir-Fry)

  • Per serving:
  • 261 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 45 mg chol. ,
  • 524 mg sodium ,
  • 19 g carb. ,
  • 24 g pro.
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