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Chicken & Broccoli Stir-Fry

Ingredients

  • 2 boneless/skinless chicken breasts, cubed

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 3 ½ tablespoons soy sauce

  • 2 tablespoons cornstarch

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon ground ginger

  • 2 cups chicken broth

  • 1 red bell pepper, cut in strips

  • 1 cup canned water chestnuts, drained

  • 1 cup broccoli florets

  • 1 cup fresh button mushrooms, chopped

  • 2 cups cooked rice

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Directions

  1. Pour oil in a large skillet and heat on medium-high.  Season the chicken with salt and pepper; pour in skillet. 

  2. Cook chicken 8-10 minutes, stirring frequently until golden brown; remove from skillet and set aside on a plate.

  3. Pour vegetables into skillet; cook until tender-crisp, stirring frequently to avoid burning.

  4. In large bowl, mix together soy sauce, cornstarch, chicken broth and the remaining spices. 

  5. Pour broth mixture into skillet with vegetables; bring to a boil. 

  6. Reduce temperature to medium; pour chicken back into skillet. 

  7. Cover and continue cooking for 10 minutes until the chicken and vegetables are thoroughly mixed and broth thickens. 

  8. Remove from stove and serve with rice.

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