Facebook

Chicken and Broccoli Stir-Fry

MerckEngage User Rating:

Rate this recipe

Chicken and Broccoli Stir-Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
512
Calories from Fat
117
% Daily Value
Total Fat
13g
20%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
66mg
22%
Sodium
533mg
22%
Total Carbohydrates
63g
21%
Dietary Fiber
7g
28%
Sugars
11g
Protein
37g
Calcium
117mg
12%

Number of servings: 4

Calories per serving: 512

Preparation time: 30 min

Total time: 45 min

Ingredients

34 cup orange juice with calcium

14 cup reduced-sodium soy sauce

2 tsp brown sugar

2 tsp fresh grated ginger

1 tbsp cornstarch

Nonstick cooking spray

2 tsp canola oil, divided

1 lb chicken breasts, boneless, skinned, cut into 1-inch pieces

1 cup sliced onion

4 garlic cloves, minced

2 cups sliced mushrooms

1 cup thinly sliced carrots

3 cups broccoli florets, sliced in half

12 cup water

12 cup dry roasted peanuts, without salt

1 cup brown rice, cooked according to directions without salt or fat

Directions

1. In a small bowl combine orange juice, soy sauce, brown sugar, ginger, and cornstarch. Mix well and set aside.

2. Spray a large skillet or wok with nonstick cooking spray. Place the skillet over medium-high heat and add 1 tsp canola oil. When hot, add chicken pieces. Cook 4 to 5 minutes or until cooked through.

3. Transfer chicken to a plate and set aside. Keep warm.

4. Add remaining 1 tsp canola oil to the skillet and when hot, add onion and garlic. Stir-fry for 1 to 2 minutes.

5. Add mushrooms and stir-fry for 2 minutes. Add carrots and broccoli and stir-fry for 2 minutes. Add water. Cover. Cook 2 to 4 minutes or until vegetables are tender.

6. Add the cooked chicken pieces back to the skillet with orange juice mixture. Stir for 2 to 3 minutes to thicken and heat through. Top with peanuts and serve over hot brown rice.

Makes 4 servings.

Facebook Twitter Pinterest