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Chicken Broccoli Stir-Fry

"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio
  • Total Time
    Prep: 20 min. + marinating Cook: 15 min.
  • Makes
    4 servings


  • 1/2 cup reduced-sodium chicken broth
  • 6 tablespoons reduced-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • Dash cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1/2 cup canned sliced water chestnuts
  • 1/2 cup canned bamboo shoots
  • 2 green onions, thinly sliced
  • 2 cups hot cooked rice


  • In a small bowl, combine the first six ingredients. Cover and refrigerate 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours.
  • Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
  • In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts
1 each: 316 calories, 8g fat (1g saturated fat), 63mg cholesterol, 719mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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