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Stir Fried Chicken With Broccoli

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  Boneless skinless chicken breasts 1 1⁄2 Pound
  Vegetable oil 2 Tablespoon
  Ginger root 2 Tablespoon, minced
  Onions 2 , sliced
  Broccoli florets 6 Cup (96 tbs)
  Carrots 1 Cup (16 tbs), thinly sliced
  Mushrooms 1⁄2 Pound, sliced
  Chicken stock 3⁄4 Cup (12 tbs)
  Sherry 2 Tablespoon
  Soy sauce 2 Teaspoon
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  Chinese cabbage/Bok choy 4 Cup (64 tbs), sliced

Cut chicken into thin strips about 1 1/2 in/4 cm long; set aside.
In wok or large heavy skillet, heat oil over high heat.
Gradually add chicken to wok with half of the gingerroot; stir-fry for 2 minutes.
Remove from wok and set aside.
Add onion and stir-fry for 2 minutes; set aside with chicken.
Add broccoli, carrots, mushrooms and remaining gingerroot to wok; stir-fry for 2 minutes, adding a little water to prevent sticking if necessary.
Mix together chicken stock, sherry and soy sauce; pour over broccoli mixture.
Cover and let steam for 2 minutes.
Stir in reserved onion and chicken.
Mix cornstarch with water; stir into wok and bring to boil.
Add Chinese cabbage; stir and cook for 1 minute or until tender crisp.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1715 Calories from Fat 409

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 7.7 g38.4%

Trans Fat 0.2 g

Cholesterol 400 mg133.3%

Sodium 2039.3 mg85%

Total Carbohydrates 132 g44.1%

Dietary Fiber 14.1 g56.3%

Sugars 28.3 g

Protein 210 g419.1%

Vitamin A 1311% Vitamin C 1912.3%

Calcium 99.7% Iron 107.1%

*Based on a 2000 Calorie diet

Stir Fried Chicken With Broccoli Recipe