Stir-Fry Chicken and Broccoli

Stir-Fry Chicken and Broccoli

17
anemptyroad 2

"Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!"
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Ingredients

45 m servings 260 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
  3. Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and s...

Most helpful critical review

Thank you to all the reviewers who mentioned cutting the soy sauce. I cut it to a third, added brown sugar and it was fabulous. With the amount of soy called for in the recipe, though, it would ...

Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and s...

As written, 3 1/2 stars. With some simple changes, definitely a keeper! It was fairly bland before changes were made. Upped garlic to 2 tsp, sambal oelek to 2 tsp. Added 1/4 tsp black pepper...

Great sauce!

Very good sauce! Halved the soy. May add a little brown sugar next time.

I just made it for Valentine's dinner, and my family enjoyed it. I used a couple less tablespoons of soy sauce; I also substituted hot sauce for the spicy element and added a little brown sugar ...

This was very good. I used chicken tenderloins, which were very tender. I wanted to sweeten the sauce a bit, but am low-carbing it, so I added 2 packets of Splenda and 1/4 teaspoon of molasses. ...

Thank you to all the reviewers who mentioned cutting the soy sauce. I cut it to a third, added brown sugar and it was fabulous. With the amount of soy called for in the recipe, though, it would ...

It turned out well, but a bit too salty. I would've cut back on the soy sauce or used a low-sodium soy sauce. I added a large stalk of celery sliced on the diagonal with the rest of the vegetabl...

This so delicious! I switches hoisin sauce for the oyster sauce and it tastes great!