"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
Chicken Broccoli Stir-Fry
Ingredients
- 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
Directions
- In a large bowl, combine the first 6 ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours.
- Drain chicken and discard marinade. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
- In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
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